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Goat's cheese, red onion & pine nut freezer tartlets

goat’s cheese, red onion & pine nut freezer tartlets on a plate

Goat's cheese, red onion & pine nut freezer tartlets

Name: Goat's cheese, red onion & pine nut freezer tartlets
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 4 red onions thinly sliced; 2 tbsp sunflower oil; 50ml red wine vinegar; 50g caster sugar; 500g block shortcrust pastry; plain flour for dusting; 2 x 150g logs goat's cheese or vegetarian alternative, cut into 1cm slices; 50g pine nuts toasted; handful of basil leaves

Adam Bush

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Serves 6

Easy

Prep: 30 mins

Cook: 1 hr and 15 mins

plus cooling

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Prepare a batch of these moreish veggie goat’s cheese tarts then freeze them, ready to bake for when you have guests over

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 red onions

thinly sliced
2 tbsp sunflower oil
50ml red wine vinegar
50g caster sugar
500g block shortcrust pastry
plain flour

for dusting
2 x 150g logs goat's cheese

or vegetarian alternative, cut into 1cm slices
50g pine nuts

toasted
handful of basil leaves

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Nutrition: Per serving

kcal711
fat49g
saturates20g
carbs48g
sugars16g
fibre5g
protein18g
salt1.2g

Method

step 1

Tip the onions into a large pan with 250ml water and a large pinch of salt. Cook over a high heat for 20 mins until the water has evaporated. Pour in the oil, turn down the heat to medium and cook for 20 mins more until the onions have caramelised. Pour in the vinegar and sugar and cook until the onions are jammy. Leave to cool.
step 2

Heat the oven to 190C/170C fan/gas 5. Roll the pastry out on a lightly floured work surface to a 30 x 40cm rectangle. Cut out six circles large enough to line six 10cm loose- bottomed fluted tart tins. Line each with a square of baking parchment, fill with baking beans and bake for 8 mins. Remove the parchment and beans and baking for 7 mins more. Leave to cool on a wire rack.
step 3

Remove the tart cases from the tins. Spread a layer of the onion jam in the bottom of each, top with the goat’s cheese slices, then sprinkle with pine nuts. Wrap each tart well and freeze for up to three months.
step 4

Heat the oven to 160C/ 140C fan/ gas 3, unwrap the tarts and bake from frozen on a baking tray for 15-20 mins until piping hot and the cheese has melted. Sprinkle with basil before serving.

Recipe from Good Food magazine, Homemade Christmas 2021

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