I had plentiful supplies of Goats Cheese leftover from a different Jess’s Messes recipe and this was the logical, pretty cheap thing to make. It’s great to have with a little bit of salad as a starter, or with some potatoes and veg as a main course. When you’ve got the pastry made it’s so quick and easy. There’s no excuse not to make it 🙂
So to make 4 Goats Cheese Tarts:
|Goats Cheese Tarts|
What do I need?
- 1 Portion of Jess’s Messes Shortcrust Pastry
- 3 White Onions
- 10ml Sunflower Oil
- 1 Tsp Thmye
- 30ml Cider Vinegar
- 30g Light Brown Sugar
- 110g Soft Goats Cheese
- 10ml Honey
- Salt and Pepper
What do I do?
- Roll out the pastry to 1/2cm thick, cut and place 15cm diameter in tart cases. Place on top of the pastry some greaseproof paper and baking beads and blind bake 150 degrees C, for 10 minutes – until pastry has dried out but not coloured.
- Meanwhile, slice the onions thinly and fry slowly in the oil until softened. Add the vinegar, sugar, thmye and seasoning, cook slowly until onions become nice and sticky.
- Place onions in tart cases (when paper and beads have been removed). Cut the goats cheese into 4 pieces and place one on each tart. Rub a little honey on the goats cheese, sprinkle on salt and pepper.
- Place all tarts in the oven at 200 degrees C for 10 minutes, or until goats cheese has started to melt and colour.
- Serve and enjoy! 🙂