Caramelised onion and goat’s cheese tarts are a classic dinner party starter. Learn how to make them yourself with our easy yet impressive recipe. The sharp and tangy goat’s cheese works beautifully with the sweet caramelised onions – there’s a reason this flavour combination is a classic. Making your own pastry couldn’t be simpler with our foolproof method, and always gives impressive results.
- For the pastry
- 250g plain flour
- 30g grana padano (vegetarian-style parmesan cheese), grated
- 125g chilled butter, cubed
- 1 large egg, lightly beaten
- For the filling
- 3 large red onions, sliced
- 2tbsp olive oil
- few thyme sprigs
- 6tbsp onion marmalade (we used Tracklements)
- 1tbsp red wine vinegar
For the pastry put the flour, cheese and butter in a food processor and blend to form crumbs (alternatively, rub together with your fingertips).
Add the egg and 1-2tbsp water, then mix again in the food processor, until the pastry comes together.
Roll out the pastry on a lightly floured surface. Cut out 6 rounds with the cutter. Use to line tartlet tins, pressing well into the edges. Trim off any excess from the top. Chill for 15 mins.
Heat the oven to 200°C, with a baking sheet in it. Place the tartlet tins on the baking sheet. Line the pastry cases with some baking parchment and fill with baking beans. Bake the tartlets blind for 10-15 mins until crisp on the base and pale golden.
Remove the parchment and baking beans from the pastry cases, and leave them on the hot baking sheet.
Fry the onion in the oil with half the thyme, very gently for 15 mins, to soften. Stir in the onion marmalade and vinegar.
To serve; divide the onions between the tartlets, top with a slice of goats cheese and the remaining thyme. Bake at 200C for 10mins until warmed through and cheese just starting to melt.