Caramelised onion, sundried tomatoes and goat cheese tart
I sometimes find goats cheese to strong, but picked up a mild version which works great in this dish and does not over power it. The caramelised onions bring sweetness, while the sundried tomatoes add an intense sweet, yet sour flavour. Immersed in the light parmesan cheese sauce, they combine to produce a winner everyone will enjoy. What with the home made pastry, it’s a flan with a difference and one you will be proud of.
Servings:
Ingredients
- 1 whole Red onion Large (£0.10)
- 2 cloves garlic (£0.06)
- 25 grams Butter (£0.09)
- 50 ml Balsamic vinegar (£0.30)
- 30 grams Brown sugar (£0.05)
- 100 grams Goats cheese light (£1.20)
- 100 ml Milk (£0.08)
- 100 ml Double cream (£0.40)
- 1 whole Egg (£0.12)
- 30 grams Parmesan cheese (£0.60)
- 50 grams Sundried tomatoes (£0.23)
- 5 grams Thyme (£0.22)
- 3 grams Black pepper (£0.10)
- 3 grams Salt (£0.00)
- 1 whole star anise (£0.12)
- 125 grams Plain Flour (£0.13)
- 35 grams Butter (£0.12)
- 5 ml olive oil (£0.03)
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Prep Time: 25 minutes
Cook Time: 40 minutes
- Heat the butter in the pan then fry the sliced onion and star anaise for 15 minutes on a low heat.
- Pour in the Balsamic vinegar, garlic and brown sugar, simmer for another 10 minutes. Take off the heat and cool.
- Make the pastry. Add the flour and salt to a bowl, mix in butter and olive oil then add about 2 tbps of water and mix to a dough. Wrap in cling film and refrigerate for 30 minutes.
- In a measuring jug, add the milk, cream, egg and parmesan cheese and thyme whisk together.
- Grease a baking tin with oil, then roll out the pastry and mould inside. Add the caramelised onion, spreading across the pastry. Layer the goats cheese and sundried tomatoes on top, then pour over the liquid.
- Cook at 175 degrees for 40 minutes.
- Allow to cool for 10 minutes then serve.
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