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caramelised red onion goats cheese tarts

Caramelised Red Onion & Goats Cheese Tarts

Servings 4
Author Domestic Gothess



  • 200 g plain flour
  • 100 g cold butter diced
  • 20 g parmesan grated
  • ½ tsp salt
  • 1 tsp caraway seeds optional
  • 3-5 tbsp ice cold water


  • 500 g red onions thinly sliced
  • 2 tbsp olive oil
  • 1 star anise
  • 1 tsp dried thyme
  • 75 ml balsamic vinegar
  • 3 tbsp dark brown sugar
  • 2 eggs
  • 90 ml whole milk
  • 80 ml double cream
  • generous pinch grated nutmeg
  • salt and pepper
  • 200 g goats cheese rounds two 100g rounds, each cut into 2 slices
  • 4 small sprigs fresh rosemary to garnish optional


  • Place the flour, butter, parmesan, salt and caraway seeds into a food processor and blitz until the mixture resembles fine crumbs. With the motor running, add the water 1 tbsp at a time until the pastry forms a ball (you may not need all of the water). Alternatively, rub the butter into the other ingredients by hand then add the water.
  • Form the pastry into a ball, wrap in clingfilm and place in the fridge for about half an hour.
  • Heat the olive oil in a wide pan and add the onions and star anise. Fry for about 15-20 minutes over a medium/low heat until the onions are soft and golden brown in colour.
  • Add the thyme, balsamic vinegar and sugar and cook for a further 10 minutes until the mixture is thick and glossy. Remove from the heat, discard the star anise and leave to cool.
  • Divide the pastry into 4 equal pieces. Roll each piece out on a lightly floured surface until it is large enough to line a 13cm/5in tart tin. Line each of the four tins with the pastry, pressing it into the edges. Trim off the excess pastry, prick the bottom all over with a fork and return the tins to the fridge to chill for another 10-15 mins.
  • Meanwhile, heat the oven to 180°C/350°F/Gas mark 4.
  • Line each pastry case with greaseproof paper and fill with baking beans. Bake for about 20 mins then remove the paper and beans and return to the oven for a further 10 mins until the pastry is pale golden.
  • Whisk together the eggs, milk, cream and nutmeg and season with salt and pepper.
  • Divide the onion mixture between the pastry cases, pour over the egg mixture so it comes almost up to the top. Place a goats cheese round on each tart and garnish with a sprig of rosemary (if using).
  • Bake for about 20-25 minutes until golden, puffed up and set. Allow to cool slightly before turning out and serving.


1. You will need four 13cm (5in) round, loose bottomed tart tins.