Name: Goat's milk cheese and caramelised onion tartlets with tomato and basil salad
Yield: 6 servings
Cuisine: Bake
Ingredients: 0.00 shortcrust pastry; 180.00 g flour cake, sifted; 0.00 salt to taste; 90.00 g butter cold, cubed; 1.00 eggs yolks only; 30.00 ml water cold; 8.00 red onion sliced; 0.00 and caramelised in butter; 350.00 g goat's milk cheese mature; 75.00 ml milk; 75.00 ml cream; 3.00 eggs; 0.00 salt and freshly ground black pepper to taste; 0.00 paprika and ground nutmeg; 1.00 cherry tomatoes red and yellow, halved; 45.00 ml olive oil extra virgin; 5.00 fresh basil or celery leaves; 0.00 sea salt and freshly ground black pepper

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Ingredients (18)

0.00	shortcrust pastry
180.00 g	flour — cake, sifted
0.00	salt — to taste
90.00 g	butter — cold, cubed
1.00	eggs — yolks only
30.00 ml	water — cold

FILLING

8.00	red onion — sliced
0.00	and caramelised in butter
350.00 g	goat's milk cheese — mature
75.00 ml	milk
75.00 ml	cream
3.00	eggs
0.00	salt and freshly ground black pepper — to taste
0.00	paprika — and ground nutmeg

TOMATO AND BASIL SALAD

1.00	cherry tomatoes — red and yellow, halved
45.00 ml	olive oil — extra virgin
5.00	fresh basil — or celery leaves
0.00	sea salt and freshly ground black pepper

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Method:

PASTRY:
Lightly butter six x 10 cm diameter tartlet pans and chill.
Place flour and salt in a food processor and aerate with a couple of quick on/off pulses.
Add butter and process until mixture resembles fine breadcrumbs.
Add egg yolk mixture and process until pastry just draws together. (Or rub butter into sifted flour with your fingertips, as lightly as possible, then add egg yolk mixture and pinch into a dough.)
Turn out onto a lightly floured work surface and knead briefly to form a flat round.
Roll out pastry to 2 mm thick and cut out rounds to required size.
Line pans, trim edges generously (pastry might shrink) and refrigerate for at least one hour.
Preheat oven to 190 &degC.
FILLING:
Fill moulds with caramelised onion and top with sliced cheese.
Beat remaining ingredients until combined.
Divide among tartlets and bake until bases are golden brown and filling has set, about 10 minutes. Cool slightly.
TOMATO AND BASIL SALAD:
Toss ingredients in a bowl.
Top tartlets with salad and serve.

COOK’S NOTE:>
Instead of six small tartlets, make one 24 cm tart and serve sliced.