Final Recipe of this Year

Gluten Free Goat’s Cheese and Red Onion Tarts

My recent attempts at sweet pastry being such a success I felt emboldened to try a savoury version (some said it couldn’t be done, I beg to differ). There is nothing nutritionally good for you in this recipe, however the health kick doesn’t start until the 1st of January so I make no apologies as I use up my final goodies of this year. 

The recipe makes one large tart, or if you’re having friends over for New Years Eve, try making bite size tarts in muffin tins, they are lovely with drinks and may assist in absorbing some of the alcohol.

Ingredients for the pastry

100g brown rice flour
100g cornmeal
75g gluten free plain flour
100g butter
1 egg, beaten
100g grated mature cheddar
pinch of salt and pepper
leaves from 2 stalks of thyme

Ingredients for the filling

4 large red onions, finely sliced into half moons
2 cloves garlic
1 bay leaf
leaves from 2 stalks thyme
3 tbsp balsamic vinegar
knob of butter
1 tbsp olive oil
1 log of goats cheese, cut into thin slices

Method

• Mix all the dried ingredients for the pastry either in a food processor or a large bowl. When it resembles breadcrumbs, add the egg and a small amount of water until the dough comes together, it should be firm. Place in clingfilm and chill in the fridge for at least one hour before using.
• Meanwhile, heat the butter and oil in a large frying pan and add the finely sliced onions. On a very low heat fry the onions for 10 minutes. Add the garlic, thyme leaves and balsamic vinegar and let them cook down for 1 hour, stirring occasionally until the liquid has reduced. Leave to cool.
• Heat oven to 180 degrees and roll pastry thinly between 2 sheets of clingfilm. If using a large tart tin roll out slightly larger than you need before placing gently in the tin. Trim off excess and bake in oven for 10 minutes to firm up. If making mini tarts place pastry into each tin and bake for 5 minutes.
• Add onion filling (in mini tins use a teaspoon of mix in each tin) Top each tart with a thin slice of goats cheese. Cover the large tin with sliced goats cheese and bake.
• The mini tarts will take a further 5 minutes, the large tin, about 20 minutes or until the goats cheese is bubbling and slightly melting.
• Delicious served hot or room temperature.