Saturday, 13 February 2010

Goat's Cheese & Onion Tartlets

I've been doing a cake stall in the evenings at a late night shopping event, and have found the savoury items go down just as well as the sweet. Although I love the bacon scones, I wanted something vegetarian too.

Goat's cheese seemed like a good idea, as did caramelised onions. I couldn't find a recipe I liked, so I winged it a bit. I thought this was one of the simplest recipes I make for the stall, although having typed it all out, it begins to seem quite complex! There are quite a few steps, but they can be done in stages over several hours.

Goat's Cheese & Onion Tartlets

I think they taste nicest served fresh out the oven, but they've had good feedback on the stall when I've been serving them at room temperature. They also keep well and will happily be reheated.

Goat's Cheese & Caramelised Onion Tartlets
Makes about 24

170g plain flour
55g butter
30g lard (use vegetable lard if making this vegetarian)
2 onions
150g goat's cheese
A little olive oil
Salt & Pepper to season

1) Begin with the pastry. Rub the butter and lard in to the flour along with a pinch of salt, until the mixture looks like coarse breadcrumbs.
2) Add in 2-3 tablespoons of cold water, and gently mix to form a dough. You may need to add a bit more water, but the pastry dough should be quite flaky and dry.
3) Wrap the pastry in clingfilm, and chill it in the fridge for at least 2 hours. Overnight is better.
4) Once the pastry is suitably relaxed, flour your work surface, and preheat the oven to 180C.
5) Roll out the pastry to about 3-4mm thick. You might need to knead it a little before it rolls properly.
6) Using a large biscuit cutter, cut out circles of pastry. Gently push these into a non-stick muffin tin, to form the tartlet cases. Reroll any scraps until you have 24 cases. (If the kitchen is warm, or the dough is getting too soft, chill the formed shells in the fridge for 30 mins or so.)
7) Place a small square of foil or greaseproof paper over each tartlet shell, and fill it with baking beans. Bake it blind for 7 minutes, remove the beans, and bake for a further 5 minutes. Remove the shells from the tin and cool on a rack.
8) Meanwhile, finely chop up the 2 onions. Cook them with some salt and pepper in a covered pan on a very low heat for about 30 minutes. Stir occasionally.
9) Once the onions are cooked, put 1 tablespoon of onion in to each tartlet shell. Thinly slice the goat's cheese and top off each tartlet with a slice of cheese and a sprinkle of black pepper.
10) Put all the tartlets on a tray, and bake for a further 15 minutes at 180C.

2 comments:

Chele said...

Hubby would love these! You must be exhusted from all the food markets you are doing.

Joy said...

So simple and tasty! I bet you sell all you can make!