Port Caramelised Onion & Goat Cheese Tartlets

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.

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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.

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Those mini tarts are so moreish.

Port Caramelised Onion & Goat Cheese Tartlets

  • Servings: 20 mini tart
  • Difficulty: intermediate
  • Print

You can make apx. 20 mini tartlets, using 12 fairly cake tin OR 1 large tart

short crust pastry

plain flour……. 125g
butter…………….63g
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)
double cream………….200ml
egg……………………1 M size
salt, black pepper, thyme

(Option: Balsamic syrup)
balsamic vinegar…..250ml
brown sugar………….3tbs

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.

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With a balsamic syrup on. This syrup taste lovely with salad leaf as well.
I ate those tartlets as a part of my dinner, then munched a couple more while tidying up later on.
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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.

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25 thoughts on “Port Caramelised Onion & Goat Cheese Tartlets

  1. These sound truly delicious! I’ve never added port to caramelized onions, but I can imagine I would love it. Thanks for bringing these tasty little tarts to FF and sharing your recipe. Hope you enjoy the party.

  2. I love the ease of serving bite-size appetizers when I entertain… and these tartlets you’re sharing sound perfect! Love the filling combo… caramelized onions and goat cheese are the perfect companions! Delicious…

    1. Oh, Nancy, I was just reading your post now, while you are giving me a comment! Wow! You can make caramelized onion and short crust in advance, and you can make quite a lot in one go, so this is great for your party! 🙂

    1. I think goat cheese goes really well with caramelised onion. I mix cheese with cream and egg, so it has mild goat cheese taste. Thank you for coming around, Michelle. 🙂

  3. Reminds me of those incredible chèvre tarts in Paris bistros. these look so good! And if you have some of that port left, you can make my stuffed eggplant with port instead of balsamic as it originally called for! Gorgeous tart! i want 2!!

    1. Thank you for the comment, Fae-san. 🙂 I love this combi. Goat cheese goes so well with other slightly sweet thing, like fig, beetroot, pear or tomato, and I love them all. 🙂

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