Goats Cheese Tarts With Red Onion Marmalade

Lunch doesn’t get much easier than this!

This recipe makes one large tart, or you could use scone cutters to make smaller, individual tarts.  The sweetness of the red onion marmalade is perfect with goats cheese.  Serve with a simple green salad.

• 1 X 500g pack puff pastry, defrosted
• 400g (14 oz) goats cheese, sliced or crumbled
• 1 egg plus 1 egg yolk
• 2 tbsp. freshly grated Parmesan
• ½ tsp. Crushed garlic
• Freshly ground black pepper
• 50g (2oz) pine nuts
• Salad leaves to serve

1. Preheat the oven to 200 C / 400F / Gas 6.
2. Roll out the pastry on a lightly floured surface to 1/4” thickness, cut into a neat rectangle for one large tart, or if you’d prefer smaller, individual tarts then cut into squares.
3. Place on a baking tray and use a sharp knife to score a border around the outside of the pastry sheet, about 1/2″ in from the edge.  (If making small tarts, use a small scone cutter to press in on the  center of the squares -  similar to vol-au-vents – without cutting right through it.)
4. Chill while you are making the filling and the marmalade.
5. Mix the remaining ingredients (except the pine nuts) together, for the filling and set aside until you have made the red onion marmalade.
6. Cook the pastry for 15 – 20 mins till golden.  Press down the centers.
7. When cooked, place a spoonful of the red onion marmalade into each disc, or over the top of the larger tart.
8. Spoon the filling onto the top, sprinkle with pine nuts, and return to the oven for a further 10 – 15 mins.

To serve, arrange some of the salad on each plate, then set a tart / slice of tart on top.  Enjoy – its really delicious, especially when shared with your friends for lunch, with a glass of crisp Chardonnay!

Red Onion Marmalade:

• 2 tbsp olive oil
• 250g (9oz ) Red onion, finely sliced
  
• 2 tsp red wine vinegar
• 2 tsp balsamic vinegar
• 3 tbsp Demerara sugar
• 4 tsp cassis (cherry liqueur)

Heat the oil and sweat the onion until softly cooked.  Add the vinegars and allow to bubble then add the sugar and cassis.  Cover and cook gently for about 20 mins until tender and there is no liquid.