Something savoury! It’s a shock, I know! But I do actually make savoury goodies too, you’ll all be pleased to know! Mostly, this just means dinners, but occasionally, when I feel creative and the need to be especially useful (and not just bake yummy sweet things that are very unnecessary), I bake savoury things.
So recently, I made these red onion and goat’s cheese tartlets. To be honest, they’re actually red onion, shallot, leek, goat’s cheese and sage tartlets (the shallots are optional), but I figure that name is bit long, and something shorter and more catchy might be advantageous. This is one problem that results from inventing or adapting recipes, naming them! At what point in the name of the recipe do you stop listing ingredients in the recipe?! How do people decide?
So often you can look at a recipe and the title only has two listed ingredients. They may be the core ingredients, but so often they’re only two of five core ingredients! Somehow the wizards who create recipes have it figured out, but I’m still learning. So I think I’ll go with red onion and goat’s cheese tart because it sounds good (do tell me if you think it sounds rubbish). But they could easily be sage tarts, cheese and onion tarts, goat’s cheese tarts, and many, many more. But I guess I should stop faffing and give you the recipe. So here it is:
Red Onion and Goat’s Cheese Tart
(adapted from Hugh Fearnley-Whittingstall’s Leek and Blue Cheese Tart)
1 1/2 cups plain flour
1/2 cup unsalted butter
1 egg yolk
2 or 3 tbsp milk
2 red onions, sliced into 4mm rounds
1 leek, sliced into 4mm rounds
1 tbsp unsalted butter
salt & pepper
about 20 sage leaves, sliced
100g + 50g goat’s cheese
1 1/3 cups cream
- Make the pastry: place flour, butter and salt in a food processor and process until it all looks like fine breadcrumbs – ie. the butter is fully combined with the flour, but not as a big lump, but as lots and lots of tiny grain-looking things.
- With the machine still running add the egg yolk and the milk gradually. Stop adding milk when the dough starts to come together as a big blob. Then take it out of the machine and knead it to bring it all together and wrap in plastic wrap and refrigerate for 30 minutes or until required.
- Preheat the oven to 160C fan-forced. Once pastry is chilled, grease a pie dish (22-25cm, ceramic or metal) or several tartlet dishes with oil. Roll out the pastry to fit the dish (should be about 4mm thick) and line the greased dish, trimming the excess pastry. Place a sheet of baking paper on top of the pastry and fill with baking weights, dried beans or rice and blind bake for 20 minutes. Then remove the baking paper and rice/beans/weights and return the dish to the oven for further 5 minutes until the bottom is dry. Turn the oven up to 175C fan-forced.
- Make the filling: place the leeks, red onions, butter, salt and pepper in a large pan. Cook on a low heat until the leeks and onions are soft. Add the sage leaves and cook for a few more minutes. Remove from the heat.
- Place eggs and cream in a jug or bowl and beat until combined, then season with salt and pepper.
- Scatter leek and onion mixture in the cooked pastry shell and crumble 100g of the goat’s cheese over the top. Pour over the egg and cream mixture and top with extra goat’s cheese (and extra sage leaves if desired). Bake in the oven for around 30 minutes or until the filling is set but still slightly wobbly (this will only take around 15-20 minutes for the mini tarts). Best served warm with a nice salad.