A while back some friends I had a tapas night – we ate paella, chorizo, had a mezze platter and empanadas and I made these: Caramelised onions and goats cheese tartlets.
And my god… as I cracked opened the bottle of port I wondered to myself, is the port really necessary? And you know what, there was such a balance of sweetness and bitterness in these. They were delicious. I won’t tell you how many I ate!
I did cheat slightly and didn’t make my own pastry but still, this onion mixture is complemented so perfectly by the goats cheese and like a proud garden mummy – I grew the chives myself! These are definately now on my permanent finger food menu!
Caramelised onions and goats cheese tartlets
1 cup plain flour
80g cold butter, chopped
1 egg yolk
2 tablespoons cold water
100g soft goats cheese
2 tablespoons freshly chopped chives
2 tablespoons olive oil
4 large brown onions, sliced thinly
½ cup port
2 tablespoons red wine vinegar
2 tablespoons brown sugar
- Blend or process flour and butter until mixture is crumbly. Add egg yolk and water. Process until ingredients come together. Enclose in plastic wrap; refrigerate for 30 minutes.
- Meanwhile make caramelised onion: heat oil in large frypan, cook onion, stirring, until onion softens. Add port, vinegar and sugar. Cook, stirring occasionally, for about 25 minutes or until onion caramelises.
- Preheat oven to moderately hot. Grease 4 10.5cm loose-based flan tins.
- Divide pastry into 4 portions. Roll one portion of pastry between sheets of baking paper until large enough to line prepared tin. Lift pastry into tin; press into sides, trim edge and prick pastry with a fork. Repeat with remaining pastry.
- Place tins on oven tray; cover pastry with baking paper and fill with dried beans or rice. Bake, uncovered, in moderately hot oven for 10 minutes. Remove paper and beans carefully; bake in oven for 5 minutes or until tartlet shells start to brown lightly.
- Divide onion mixture and cheese among tartlets. Bake uncovered for 5 minutes or until heated through. Sprinkle with chives.