Caramelised Red onion & goats cheese tart with no roll buttermilk pastry



Preparation Time: 20 mins approx
 
Notes: This recipe was taken from my “Ready in Minutes” © cookbook. Alan coxon recipe copyright ©
 
Ingredients:

25 ml peri peri oil
3 red onions finely sliced
2 cloves of garlic crushed
5 ml fresh thyme leaves
5 ml of clear honey
12.5 ml chilli jam
6 x 1 cm thick, slices of goats cheese log
150ml single cream2 fresh organic eggs
12.5 ml grated Parmesan cheese  

For the buttermilk pastry 

120g self raising flour
5 ml baking powder
2.5 ml cayenne pepperpinch of salt
12.5 ml grated parmesan cheese
75ml buttermilk
25ml sunflower oil Method

Pre heat the oven to 180c

  1. To make the caramelised onion

  2. Heat the peri peri oiil in a heavy based pan

  3. Add the sliced onion, garlic and thyme and stir gently for 2 – 3 mins

  4. Turn down the heat and cover with a lid and cook gently for 5 -  8 mins

  5. Add the clear honey and chilli jam, stir and replace the lid, cooking over very gently heat for a further 4 – 5 mins

  6. When ready, turn off the heat and leave to cool

 For the butter milk pastry 

  1. Sift the flour and baking powder, cayenne pepper and salt into a bowl

  2. Add the parmesan cheese and make a well in the centre

  3. Pour in the buttermilk, sunflower oil and mix lightly bringing together to form a dough, take care not to over handle

  4. Lightly oil a 10 x 30 cm rectangular tin ( shape optional)and press the pastry neatly and evenly in the tin to line

  5. Refrigerate the pastry case for 15 mins

  6. When ready, compile the tart by spreading a layer of onions over the pastry base, then  a layer of goats cheese

  7. Beat together the single cream with the eggs and add salt and pepper

  8. Pour the mixture over the cheese and onions in the tart case

  9. Sprinkle over the parmesan cheese and place into a pre heated oven at 180 for approx 7 – 9 mins – if using a convection oven or11 – 12 mins if using a conventional oven

 Alternatively, the egg mix should be firm to the touch and the goats cheese top, golden brown. Serve warm with a dressed salad 
 
Method:

Pre heat the oven to 180c

  1. To make the caramelised onion

  2. Heat the peri peri oiil in a heavy based pan

  3. Add the sliced onion, garlic and thyme and stir gently for 2 – 3 mins

  4. Turn down the heat and cover with a lid and cook gently for 5 -  8 mins

  5. Add the clear honey and chilli jam, stir and replace the lid, cooking over very gently heat for a further 4 – 5 mins

  6. When ready, turn off the heat and leave to cool

 For the butter milk pastry 

  1. Sift the flour and baking powder, cayenne pepper and salt into a bowl

  2. Add the parmesan cheese and make a well in the centre

  3. Pour in the buttermilk, sunflower oil and mix lightly bringing together to form a dough, take care not to over handle

  4. Lightly oil a 10 x 30 cm rectangular tin ( shape optional)and press the pastry neatly and evenly in the tin to line

  5. Refrigerate the pastry case for 15 mins

  6. When ready, compile the tart by spreading a layer of onions over the pastry base, then  a layer of goats cheese

  7. Beat together the single cream with the eggs and add salt and pepper

  8. Pour the mixture over the cheese and onions in the tart case

  9. Sprinkle over the parmesan cheese and place into a pre heated oven at 180 for approx 7 – 9 mins – if using a convection oven or11 – 12 mins if using a conventional oven

 Alternatively, the egg mix should be firm to the touch and the goats cheese top, golden brown. Serve warm with a dressed salad 
 
Serves: 4 - 6
 
     
 
 
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