This is something for a party, you may know which party I am talking about, the Fiesta Friday Anniversary Party (part 1) ! This week is one year anniversary since a great food & garden blogger, Angie started this virtual party. Fiesta Friday has been fantastic place to finding new blog, getting new recipe and idea and meeting new bloggers.
Big ‘Thanks’ for hosting this party, Angie and this week’s co-hosts, Hilda @Along The Grapevine and Julianna @Foodie On Board.
So, here I come, I brought you these tartlets to share.
This is one of my favorite tart. I usually make one large tart, but this time I made bite size individual tartlets to fit for a party.
I love combination of caramelized onion and goat cheese.
Goat cheese can feel dry in a mouth, but soft onion makes these tartlets moist and tasty. I also add cream and egg to make filling on the top, so goat cheese flavor is there but not over powering. If you like stronger goat cheese taste, you can omit filling part, but just top caramelised onion with sliced log of goat cheese.
Port Caramelised Onion & Goat Cheese Tartlets
You can make apx. 20 mini tartlets, using 12 fairly cake tin OR 1 large tart
short crust pastry
plain flour……. 125g
water……………about 3 tbs
port caramelized onion
red onion… large 2
olive oil…….about 2 tbs
brown sugar…….about 2 tbs
port………………..about 3 tbs
balsamic vinegar……1 tbs
goat cheese filling
soft goat cheese (no rind)…..1 pack (125g)
egg……………………1 M size
salt, black pepper, thyme
(Option: Balsamic syrup)
1. First, make short crust pastry.
Put chilled butter in the bowl with flour, cut it into small chunk in the flour. ( I use old fashion pastry cutter. It cuts butter into small bits, and it is handy to use when you are making small quantities of pastry.) Then when is it small enough rub the butter into flour to fine bread crumb stage. Work quickly, so that butter does not melt. Add cold water and make it into a rough ball shape. Wrap and chill. (If you are using food procecer, put flour and butter and blitz, when it is fine bread crumb stage, add a few tbs of water and pulse. Then take it out, and wrap and chill)
2. Make caramelised onion.
Slice onion, and fry it very gently with a little olive oil, with a pinch of salt. It takes time, but cook in low heat, about 45 min to 1 hour, till it is very soft. It will stick to the bottom, so keep stirring time to time.
Then add brown sugar, port and balsamic vinegar. Keep stirring, it will be stickier now. Keep on low heat for 20-30 min. Then leave it to cool.
3. Set oven for 180C. Butter fairly cake tray and dust with flour.
4. Make goat cheese filling. In a bowl, brake up goat cheese, and mix with double cream. It will be thick paste. Add egg and season with salt and pepper.
5. Roll out pastry very thinly, about 2 mm, and cut with a round shape with a cutter. Push it in to a fairly cake tin. (if you are making large tart, you can roll it to 3-4mm)
6. Fill each pastry cases with some onion about half way up. Then top with a spoon full of goat cheese filling. Sprinkle some thyme leaves on top.
(You can put a short stem of thyme in summer. But the stem will be too tough in winter if you are using home grown thyme from your garden, so take tiny leaves off the stem and just use leaves. )
7. Bake in a oven for 15-20 min. Leave it in a tin for a few minute then take it out gently.
8. If you are eating as a starter, you can make balsamic syrup by putting balsamic vinegar and sugar in a small pan, boil and reduce till thicken. You can drizzle this sweet syrup over tartlets.
Enjoy Fiesta Friday 1 year anniversary party with lots of drink and many appetizers this week, I will be back with a dessert next week!
Have a happy Friday and Weekend.