Caramelised Onion Tart

19th October 2015

Whilst putting a shopping list together for this recipe I misread it. It was supposed to be a caramelised garlic tart, but I think this was a better idea.

First the onions were peeled and sliced, I used two brown and one red. They were fried slowly in a pan with some oil until they were golden and soft. Meanwhile I rolled out the pre-made pastry (Bake Off has finished so sue me!) large enough for two small sandwich tins as I am still without a pie or flan dish. I like making two small ones for leftovers.

The pastry was blind baked for 15 minutes whilst sugar and balsamic vinegar was stirred into the onions (which were delicious!).

Next I made the cream filling. Double cream, crème fraîche, eggs, salt and pepper were whisked together.

To assemble the tart, pieces of both hard and soft goats cheese were scattered in the bottom of the pastry cases, followed by a few spoonfuls of the caramelised onions.

Then the cream filling was poured on top, covering  (but not fully submerging) the cheese and onions, and making sure all the gaps are filled.

The tarts were baked in the oven for just over half an hour until brown and crispy on top. I served mine with a green salad and it was the perfect treat for after work. I forgot to take a picture before I ate a piece!