One of the few vegetarian dishes I could eat instead of a nice steak! It’s a great combination of sweet red onion, thyme and the salty and tartness of the goats cheese.
250g Shortcrust pastry, ready made
1kg Red onions, very finely sliced
2 tbs Sugar
100ml Port or red wine
200g Goats cheese, such as Chèvre
Large bunch of fresh thyme
Salt and black pepper
Preparation and cooking
Start by making the tart filling. Place a saucepan over a medium heat, and melt the butter. Add the onions and sugar and cook for approx. 15 minutes, stirring occasionally. Its important not to stir too often, so that the onion begins to caramelise at the edges, but not burn. Add the leaves from 10-15 sprigs of thyme, a good seasoning of salt and black pepper, and the port. Mix together and then reduce the heat to a low setting and continue to cook for a further 10-15 minutes. Remove from the heat and let the mixture cool – it can even be stored in the fridge for a few days.
Preheat the oven to 180°C. Make the pastry case of the tart by greasing a 30cm tart or flan tin with a removable base. Roll out the shortcrust pastry to approx. 5mm thick, and then place into the tart tin. Use a fork to make air holes in the base of the pastry to allow the steam to escape during baking. Gently layover the pastry with a damp and crumpled sheet of greaseproof paper, and then add a cupful of uncooked rice or baking beans, so that the pastry can be blind baked for 10 minutes. Remove from the oven and then discard the greaseproof paper with the baking beans/uncooked rice, and return the tin back to the oven for a further 5 minutes to ensure a dry partially cooked pastry case.
Remove from the oven again, and then add the red onion mixture to the pastry case. Slice up the goats cheese into 4-6 slices which are 1-2cm thick. Sprinkle with a few more thyme leaves. Return to the oven for a final time, and cook for 20-25 minutes. This tart can be served hot, warm or cold.