Caramelized Onion, Fig and Goat Cheese Tarts

Submitted by: Matt Lemon

Serves: 4

Ingredients

Pastry

1 cup high grade flour
½ teaspoon of salt
½ teaspoon of baking powder
100 grams of butter, cut into small cubes and then frozen
¼ cup of iced water approximately

(or if you prefer 250 grams of store bought puff pastry!)

Caramelised Onions

3 medium onions
tablespoon of olive oil
2 to 3 tablespoons of brown sugar
1 tablespoon of balsamic vinegar

To assemble the tarts

The 4 pastry disks
The cooled caramelized onions
80 grams of Goats Cheese, crumbled
8 dried figs, sliced

Honey and Mustard Glaze

½ cup of honey, warmed a little
½ cup of whole grain mustard

Method

Pastry:

* Place flour, salt and baking powder in to a food processor, pulse to mix.
* Add the small frozen butter cubes and very briefly pulse again to mix and break up the butter a little more.
* Add enough of the iced water just to bring the pastry together in a few short pulses and form a soft dough.
* On a lightly floured board roll the pastry out to a ½ cm thickness and cut 4 disks about 16cm in diameter.
* Chill the pastry disks for 20 minutes or until you’re ready to assemble the tarts.

Caramelised Onions:

* Peel and slice the onions thinly.
* Heat a large sauté pan and add the olive oil and onions over a low heat.
* Gently cook the onions without colour for 10 minutes or until they’re very soft.
* Add the brown sugar and balsamic vinegar and continue to cook over a low heat and stirring frequently for 20 to 30 minutes.
* Once the onions are beautifully soft, ‘caramelized’ sticky and jam like, set aside to cool.

To assemble the tarts:

*Preheat your oven to 190 deg C.
* Divided the onion mixture between the four pastry disks, top with the sliced figs and crumbled goats cheese.
* Turn each tart’s edge in over the filling slightly to form a free form shape, crimping in about 8 places and place on a baking sheet.
Bake for 20 to 25 minutes or until golden and crisp.
* Brush with the following glaze if desired and serve warm with a handful of fresh baby salad leaves.

Honey and Mustard Glaze

Mix together well and brush over the tarts while they’re still hot from the oven.

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