Goats Cheese tart

Tonight we’re off to an engagement party so though I would cook up a tart for a late lunch/early dinner, the party starts quite early & don’t want to be standing around on a full tummy from too much dinner too late. The outcome was very nice though dare I say I think there may have been just a little too much goats cheese & I even ended up making 2 tarts with the list of ingredients below. Pretty good though my fave is the leek & cheese tart I have made heaps of time & is listed under my savoury recipes

This recipe is from delicious magazine. Supposed to serve 6 so I only made a little salad for Michael & I & froze the leftovers for a ‘too busy to cook’ day

Goats Cheese tart

50ml olive oil
8 red onions sliced
2 pinches white sugar
2 pinches fresh thyme leaves
200g shortcrust pastry
350g goats cheese
1/3 cup (80ml) milk
1/3 cup (80ml) thin cream
3 eggs
a pinch paprika
ground nutmeg

Tomato salad

4 vine-ripened tomatoes, peeled, quartered
2 ox hart or similar type of tomatoes, quartered
1 punnet yellow teardrop tomatoes, halved
1 punnet cheery tomatoes, halved
2 tblspns extra virgin olive oil
5-6 basil leaves

Heat the olive oil in a pan over low heat. Add the onions & sugar & stir continuously for about 20 minutes, until brown & very sweet to taste. Add the thyme leaves, stir, remove from heat & leave to cool.

Preheat oven to 190c. Grease a 26cm loose bottomed tart pan.

Line the tart pan with pastry rolled out 2mm thick. Half fill the pastry with the caramelised onions & top with slices of fresh goats cheese.

Combine milk, cream, eggs, paprika, nutmeg, salt & pepper. Mix well, then pur over the top of the tart. Bake in the oven for abt 40 minutes, until the base of the tart is golden brown & the mixture has set. Cool slightly on a metal rack, before cutting into slices for serving.

To make the salad, toss all ingredients together with sea salt & freshly ground black pepper.