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Dorling Kindersley

Format: Hardback
ISBN: 9781405351393

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Goat's Cheese and Red Onion Tart

Lisa Faulkner actress and 2010 Celebrity champion

Preparation time 25 minutes, plus chilling
Cooking time 55 minutes
Serves 4

Goat's Cheese and Red Onion Tart

For the pastry
small sprig of thyme
100g (31⁄2 oz) plain flour
25g (scant 1oz) butter
25g (scant 1oz) lard

For the red onion jam
25g (scant 1oz) butter
25g (scant 1oz) soft brown sugar
1 tbsp balsamic vinegar
1-2 tbsp cassis
salt and freshly ground black pepper
2 red onions, finely sliced

For the goat's cheese
175g (6oz) crumbly goat's cheese
1 egg yolk
1-2 tbsp double cream

For the salad
handful of rocket leaves
2 tbsp olive oil
2 tsp lemon juice

  1. To make the pastry, strip the thyme leaves into a blender or a food processor and add the flour, butter, and lard. Mix on pulse setting to form crumbs. Gradually add enough cold water (about 2-3 tbsp) to form a soft dough. Wrap in cling film and chill for 30 minutes.
  2. To make the onion jam, melt the butter in a saute pan and add the sugar, vinegar, cassis, and some seasoning. Add the onions, bring to the boil and cook, uncovered, over very low heat for 30 minutes.
  3. Heat the oven to 200C (400F/Gas 6). Place a sturdy baking sheet in the oven. Divide the pastry into quarters, then roll them out, and use to line four 10cm (4in) loose-bottomed tart tins. Line with greaseproof paper and baking beans. Place on the heated baking sheet and cook for 10 minutes. Remove the beans and lining paper and return to the oven for 5 minutes. Leave to cool for a few minutes.
  4. Trim away any rind on the goat's cheese and crumble the cheese into a bowl. Mix with the egg yolk and a splash of cream. Season with salt and pepper.
  5. Reserve about a third of the red onion jam to use as garnish, then divide the rest between the tartlets and spoon the goat's cheese mixture on top. Return to the oven for 7-8 minutes, or until the tops are bubbling and tinged with brown.
  6. For the salad, rinse the rocket leaves and pat dry. Pour the olive oil and lemon juice into a bowl, and season with plenty of salt and pepper. Add the rocket and toss gently to coat.
  7. To serve, place a spoonful of red onion jam on the centre of each plate. Carefully remove the tarts from their tins and sit them on top of the jam. Top with rocket salad and serve.