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Caramelised onion and goats’ cheese tart

Name: Caramelised onion and goats’ cheese tart
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 8
Ingredients: 50g butter; 4 medium red onions, thinly sliced; 2 tbs brown sugar; 1 tbs balsamic vinegar; 3 medium beetroot, trimmed; 2 sheets frozen puff pastry, thawed oil spray; 150g goats’ cheese; ¾ cup cream, whipped; 1 tbs horseradish creamand rocket leaves, to serve

2 ratings

35m

Caramelised onion and goats’ cheese tart

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by Fresh magazine

Oct 21, 2015

This tart is a people pleasing starter with the salty goats' cheese the perfect foil for the sweet caramelized onion and beetroot.

50g butter
4 medium red onions, thinly sliced
2 tbs brown sugar
1 tbs balsamic vinegar
3 medium beetroot, trimmed
2 sheets frozen puff pastry, thawed oil spray
150g goats’ cheese
¾ cup cream, whipped
1 tbs horseradish creamand rocket leaves, to serve

Method

1.

Melt butter in a frying pan over medium heat. Add onion and cook stirring occasionally, for 30 minutes, or until caramelised. Stir in sugar and vinegar.
2.

Meanwhile, boil beetroot until tender. Drain and cool. Peel and thinly slice.
3.

Preheat oven to 200°C. Join pastry sheets by overlapping edges and pressing well to seal. Press into a 19 x 27 cm oblong loose-base tart tin, trim excess and prick with a fork. Freeze for 10 minutes. Line with baking paper and fill with baking beans. Bake for 10 minutes. Remove paper and beans. Return to oven for a further 5-10 minutes until golden.
4.

Spread onion mixture and beetroot slices over pastry. Spray with oil. Bake for 10 minutes. Sprinkle over cheese.
5.

Combine cream and horseradish in a serving bowl. Cut tart into pieces, serve with horseradish cream and rocket.