There is something about jammy caramelised onions that pairs so nicely with a creamy goats cheese. Here, the onions and goats cheese are beautifully encased in a homemade cheesy puff pastry however, you can use store bought puff pastry if you’re not feeling as adventurous! The caramelised onions are the real star of this tart as they are luxuriously rich. Use our Sticky Balsamic Glaze to make them that extra bit special.
Chedder Cheese Pastry
- 2 ½ cups white all purpose flour
- Pinch of salt
- 200g chilled salted butter
- 8 - 10 tablespoons icy cold water
- 30g cheddar cheese grated
- 1 egg yolk for brushing the pastry
- Caramelised Onion
Caramelised Onion and Goats Cheese Filling
- 2- 3 large white onions
- 2 tablespoons salted butter
- 1 tablespoon Rich Glen Sticky Balsamic Reduction
- Pinch of salt
- 50g goats cheese
- 1 teaspoon black cracked pepper
- Fresh thyme
Cheddar Cheese Pastry
- Chill a large bowl, grater and stick of butter in the freezer for 20 minutes prior to making the pastry. It’s important that the ingredients and tools you are working with are chilled.
- When you are ready to make your pastry, take the bowl, grater and butter out of the freezer. Combine the flour and salt in the chilled bowl and whisk together with a fork. Grate the butter into the bowl with the flour and salt. Add the cheddar cheese and break the butter and cheese into the flour with your fingertips until you have a pebble-like crumbly texture.
- Create a well in the centre of the flour mixture and pour in the icy cold water. Use a fork to moisten and bring your dough together.
- Lightly dust your kitchen bench with flour and knead your dough into a disc shape. If your dough is too dry, slowly add more water and if it is too wet, slowly add more flour. Be careful not to make it too moist or dry.
- Cut your dough in half, wrap each piece in glad wrap and leave to sit overnight or for a minimum of one hour in the fridge. You will only need half of this dough mixture to make the tart so keep the other half in the fridge for 1 day or the freezer for up to 3 months for the next time you want to make this!
- Slice your onions into ring size pieces that are 2 – 3mm in thickness.
- In a wide cast iron pan on a medium heat, heat your butter until melted and sizzling. Turn the heat down to low and add half of your onions. Cook for 1 – 2 minutes, stirring quite occasionally. Add the remainder of the onions with a pinch of salt and repeat this step.
- Leave your onions to cook on a very low heat for 30 minutes, stirring every so often until the onions have softened and are golden brown.
- In the same pan on the same heat, deglaze the pan with Rich Glen’s Sticky Balsamic Reduction and cook for a further 10 minutes or until the onions are sticky and jammy.
- Take the onions off the heat and leave to slightly cool.
- Preheat the oven to 200 degrees celsius.
- Take one disc of dough out of the fridge and sprinkle your kitchen bench with flour. With a rolling pin, roll your dough out to a large circle shape about 2cm thick. Roll your dough onto your rolling pin and then roll onto a flat baking tray lined with baking paper.
- Leaving a 4cm boarder around the edge of the dough, lay the onions on the bottom of the dough. Break the goats cheese up in your fingers and sprinkle all over the onion and finish off with a sprinkling of fresh thyme and cracked black pepper. Fold in the overhanging pastry pinching some of the dough together to create a rustic circle shape.
- Whisk the egg yolk, add in a splash of water and brush all parts of the dough with it. This will help create a lovely golden colour when cooking. Bake your tart for 20 minutes in the oven. Leave to rest for 15 minutes when taking it out of the oven as this will allow the filling to set.
- Serve with a sprinkling of fresh thyme and enjoy!