Caramelized balsamic onion and goats cheese tart

caramelized balsamic onion and goats cheese tart

Balsamic caramelised onions

ingredients

4 medium to large brown onions sliced finely

40ml olive oil

1/3 cup brown vinegar

1/4 cup balsamic vinegar

1/3 cup water

2/3 cup brown sugar

method

place all ingredients into a heavy based pot and cook over a medium to low heat, stirring regularly until the liquid has evaporated and the onions are sticky and dark.

equipment

1 x 350mm x 130mm loose bottom flan tin

pastry

180g SR flour

125g butter

1 Tb salt

1 tsp sugar

15 – 20ml iced water

1 egg white beaten

* make sure your flour and butter are fridge cold before you begin

method

place flour on work bench and cut butter into the flour with a knife till in cm cubes.

add salt and sugar and press butter into the flour with the heel of your hand pushing away from you.

once the butter is evenly distributed into the flour add a little water and knead the pastry until it comes together adding more water as necessary.

shape pastry into a flat rectangle shape, wrap in plastic wrap and refrigerate for 1 hour or more.

pre heat oven to 180c

Roll pastry out on a floured work bench to 3mm thick and line the flan tin leaving the pastry a few mm above the edge of the tin.

prick the base with a fork and line with baking paper before chilling in the freezer for 20 min.

fill the lined pastry with pastry weights or you can use uncooked rice and bake for 12 – 15 min.

carefully take out the weights on the paper and bake for a further 5 min.

brush with beaten egg white to seal the pastry.

* use scraps of pastry to fill up any cracks in the pastry.

filling ingredients

4 eggs

200ml cream

pinch salt

100g goats cheese

thyme sprigs

assembly

 whisk eggs together with the cream and salt.

place onions over pastry base, crumble over goats cheese and pour over egg mix.

scatter over thyme leaves and bake at 180c for 18 min. or until golden and set.