Name: Caramelised red onion tartlets with goat’s milk cheese
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 80 g butter; 180 g flour cake; 50 g mature cheddar cheese grated; 2.5 ml mustard powder; cayenne pepper pinch; 15-30 ml water cold; 1 eggs beaten; 30 ml butter; 1 kg red onions chopped; 90 ml vinegar balsamic; fresh thyme chopped; 200 g goat's milk cheese

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Ingredients (12)

TART PASTRY:

80 g	butter
180 g	flour — cake
50 g	mature cheddar cheese — grated
2.5 ml	mustard — powder
	cayenne pepper — pinch
15-30 ml	water — cold
1	eggs — beaten

FILLING:

30 ml	butter
1 kg	red onions — chopped
90 ml	vinegar — balsamic
	fresh thyme — chopped
200 g	goat's milk cheese

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Method:

Preheat oven to 180°C.
Prepare the pastry: Rub the butter into the flour, then add the cheese, mustard powder, cayenne pepper and just enough cold water to make a smooth dough. Place in a plastic bag and refrigerate for about 30 minutes. Then roll out the dough and line eight loose-bottomed tartlet tins. Prick the bases with a fork and bake blind.

Prepare the filling: Melt the butter in a saucepan and fry the onions until soft. Add the balsamic vinegar and thyme, and season with salt and pepper. Simmer until somewhat reduced and the onions are thick and glossy. Allow to cool completely.

Brush a little beaten egg over the tartlet cases and return to the oven for about 5 minutes to seal the pastry and prevent it becoming soggy.

Spoon the onion filling into the cases and place a piece of goat’s cheese on top of each. Garnish with a sprig of thyme and bake for about 20 minutes, or until golden brown and cooked.

Words: Sonja Jordt, Home magazine

Image: Jan Ras

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