These are the simplest tarts to make yet they taste so good. They are perfect served with a salad of bitter green leaves and a dribble of lemony dressing.
Onion jam
Ingredients
- 4 large onions
- 2 tbsp olive oil
- 1 tsp flaked sea salt
- 3 tbsp balsamic vinegar
- 1.5 tbsp soft brown sugar
Method
First you need to make some caramelized onion jam. You will need four large onions, peeled and finely sliced. Place the onions in a large saucepan with a liberal dribble of olive oil and a couple of pinches of flaked sea salt. Stir well, turn on the hob and begin to sweat the onions. Take your time at this stage as too much haste may cause the onions to burn.
After 15 minutes the onions should begin to stick to the bottom of the pan and turn a lovely caramel colour. Stir the onions scraping any brown sticky bits from the base of the pan. Continue to cook for another 15 minutes or until the onions are a lovely deep, caramelized brown colour. Stir 3 tbsp of balsamic vinegar and 1.5 tbsp of soft brown sugar into the onions. Continue to cook the jam for another 10 minutes or until it is really sticky and the consistency of marmalade. Place the onion jam in a jar and allow to cool. It can be kept in the fridge for about a week and eaten as a chutney or relish.
To make up the tarts
Preheat the oven to 200C/Gas mark 6.
Serves 4
Ingredients
- 1 sheet all butter puff pastry
- 4 tbsp onion jam
- 4 X 20g thin rounds of goats cheese
- 4 sprigs of fresh thyme
- 1 free range egg, beaten
Method
Take one sheet of all butter puff pastry and cut 4 circles each 12cm across. Place the pastry circles on a baking sheet and score the inside of each 2cm from the edge. Prick the base of the pastry round (but not the edge) with a fork to prevent it from rising too much during cooking. Spread the center of each pastry circle with a tablespoon of onion jam and top with a thin slice of goats cheese. Place a sprig of fresh thyme on the goats cheese. Brush the edge of the tart with a little beaten egg and place in the hot oven for 15 minutes. Take a palette knife and lift the tart from the baking tray to check the underside is crisp and brown. If it is not return the tarts to the oven for a further 5 minutes.
Serve the tarts with a lovely salad of rocket, watercress, chicory or endive. The inspiration for this tart comes from Katie Quin Davies whose cooking is so simple and beautiful to look at.
