Caramelized onion and goat cheese tart

Ingredients

• 3/4 cup flour (can use all purpose/plain or part wholewheat pastry flour - see notes)
• 3 tbsp unsalted butter (cold)
• 1 pinch salt
• 2 tbsp cold water (or possibly more/less - see notes)
• 12 oz onion (12oz is approx 1 large onion)
• 1 tbsp butter
• 1 pinch salt
• 1 pinch sugar
• 1/2 tsp dried thyme (or a little more if fresh)
• 2 oz soft goats cheese
• 1 egg
• 1/4 cup heavy cream (double cream)
• 2 handfuls arugula (rocket, or eg sliced romaine or watercress)
• 12 green grapes (approx, halved)
• 1/4 bulb fennel (thinly sliced)
• 1 tsp olive oil (approx)
• 1 tsp balsamic vinegar (approx)

Instructions

1. 1

   --- For pastry bases ---

2. 2

   Place the flour, salt and butter, cut in chunks, in a food processor and pulse to form coarse crumbs. Alternatively, you can use a pastry cutter to mix the butter in by hand.

3. 3

   Gradually add the water so that the mixture starts to come together in clumps. Turn out the dough onto a lightly floured surface and roll it out relatively thinly (around 3mm/ 1/8 in).

4. 4

   If needed, lightly grease three small tart/quiche pans (5 inch/12 cm) unless they are non-stick in which case not needed. Fill each of the tart pans with pastry, pressing into the corners, then trim the pastry along the top edge. Place the tart pans on a baking sheet/tray.

5. 5

   Chill the pastry cases while you preheat the oven to 375F/190C.

6. 6

   When the oven is ready, line the pastry with parchment and fill with baking beans. Blind bake the pastry for around 15 minutes until the pastry is relatively dry around the edges but not brown. Remove the parchment and beans and cook another two minutes more so the pastry is dry. Set aside to cool.

7. 7

   --- For filling ---

8. 8

   While the bases are cooking, make the filling. Halve and thinly slice the onions and cut larger slices into smaller lengths.

9. 9

   Warm the butter in a medium-large skillet/frying pan over a medium heat then add the onions. Cook them, stirring now and then, so that the onions soften evenly and reduce down a little. Reduce the heat if they are browning too quickly - you want them to be completely soft and reduced before they brown. They should brown gradually over around 30 minutes. If needed, add a little more butter to help avoid burning.

10. 10

    As the onion is starting to brown, add the salt, sugar and thyme and continue to cook for a minute or two more until the onions are gently browned and very soft.

11. 11

    As the onions cook, whisk together the egg and cream, along with a pinch of salt and pepper.

12. 12

    Divide the onions between the tart base and spread out in a layer. Crumble the goat cheese evenly over the onions.

13. 13

    Pour the egg-cream mixture over the top of the cheese, making sure you pour all oven to help it be even. Gently press down the cheese to make sure it sits largely under the egg mixture. Add a little extra thyme and pepper on top, if you like.

14. 14

    Bake the tarts for around 20 - 25 minutes until gently browned on top and the egg mixture is set.

15. 15

    --- To serve (including salad, if adding) ---

16. 16

    While they are cooking, if you are adding the salad alongside, mix together the salad by tossing the arugula or other leaves, grapes and fennel in a little oil and vinegar. Divide between plates or serve alongside to serve yourself.

17. 17

    Once they are ready, leave the tartlets to rest a minute before removing from the pans. You can serve them either warm or at room temperature.