Goat's Cheese & Onion Tartlets
Ingredients:
- 2 sheets butter puff pastry
- 1 small knob of butter
- 2 medium to large brown onions, peeled and chopped
- 2 teaspoons balsamic vinegar
- Salt and freshly ground black pepper
- 120g South Cape Goat's Cheese
- 100g tub South Cape Fig Paste, chopped
- 2 eggs
- 1/3 cup cream
Method:
Cut 9 x 8cm circles from each pastry sheet and use to line 18 small patty pans.
In a medium saucepan, stir onion and butter over heat for 5-10 minutes until golden and translucent. Add South Cape Fig Paste and stir over low heat until melted. Stir in vinegar. Season with a little salt and freshly ground pepper. Cool. Divide the South Cape Goat’s Cheese and onion mixture between the 18 pastry cases.
Whisk eggs and cream together. Season to taste. Gently pour into the tart cases. Bake at 200°C for 15 minutes or until pastry is golden.
Handy Hint:
To ensure a crisp base, place the patty tray on a heavy baking tray that has been preheated for 5 minutes in the oven.
Makes 18 tarts.
