Food | Peckish – Caramelised Red Onion, Rosemary and Goats Cheese Tart

With Spring almost here, what better way to celebrate than to abandon the heavy, filling meals that take hours to make and cook up a refreshing Caramelised Red Onion, Rosemary and Goats Cheese Tart.


For the potato basetart 1
2 baking potatoes
2 tbsps olive oil
2 tbsps of dried rosemary

For the filling
2-3 red onions
1tbsp olive oil
3 tbsps balsamic vinegar
2 tbsps caster sugar
300 ml double cream
3 eggs
250g goats cheese

Cake tin
Measuring jug
Frying pan
Sharp knife
Chopping board
Baking tray
Baking parchment

• Preheat the oven to 180°C/fan 170°C/gas mark 4.
• Slice your potatoes into thin disks, cutting about a 1/3 of them into semi circles for the outside of the tart. Then season the potatoes with salt, pepper and the rosemary.
• Heat the oil in the pan on a medium to high heat and evenly spread the potatoes over the frying pan, turning each slice when they are brown and crispy, it should take about 5 minutes.
• Place a little oil in the tin until it is evenly greased. Disperse the potatoes so that the tin is completely covered, trying to avoid any gaps, as this will cause the mixture to seep through.
• Now for the caramelised onions. Slice the onions length ways and the sideways to create lots of crescents.
• On a low heat, warm the oil, and then add the onions. Let them sweat for a couple of minutes and then add the sugar and the balsamic. Leave them to sweat for a further 5 to 10 minutes, stirring regularly, until they reduce in volume and become very soft, with no bite.
• Whilst the onions are cooking, mix the eggs and cream and season to taste.
• Once the onions are cooked, place them on the potato base, then pour the cream mixture on top.
• Finally slice the cheese and decoratively place on the top of the tart.
• Put the tart on a lined baking tray, just in case any of the cream seeps through. Cook for about 30 minutes until golden brown on top and firm to touch.
• Can be served warm or cold. I ate mine with some garlic mushrooms, rocket and balsamic glaze.

 Genevieve Levy 

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