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Categories:
butter flour Cheddar cheese mustard powder cayenne salt butter red onions sage balsamic vinegar goat cheese cayenne
Viewed: 96 - Published at: 10 years agoIngredients
- 75 g butter, room temperature
- 175 g plain flour
- 50 g mature cheddar cheese, grated
- 1 teaspoon mustard powder
- 1 teaspoon cayenne
- 12 teaspoon salt
- 25 g butter
- 800 g red onions, very finely sliced
- 2 teaspoons dried sage
- 6 tablespoons balsamic vinegar
- 6 slices goat cheese
- 1 pinch cayenne
Method
- To make the pastry, rub together (or blitz) the butter and flour until it forms a breadcrumb-like consistency.
- Add the cheese, mustard, cayenne and salt and mix together with just enough cold water to form a dough.
- Cover and rest in the fridge for 20 minutes.
- Roll out into your lightly-greased tin (or tins) and bake for 15-20 minutes until cooked but not coloured.
- Cool on a wire rack.
- To make the filling, melt the butter in a large pan then add the onions, sage and balsamic.
- Cook very gently for 30 minutes, stirring regularly, until the onions are cooked through and all excess liquid has evaporated.
- Allow the mixture to cool.
- When you are ready to make the tart, place the pastry case back in the oven at 180C and allow to heat for five minutes.
- Spoon the filling into the case and top with the goats cheese then bake for 20 minutes.
