French Food Friday...Red Wine Caramelised Onions Goats Cheese Tartlets
Photo and recipe from here
Bonjour mes belles,
I stumbled across this week on pinterest and must admit that I am a fan of this fabulous site as there is no end to the fabulous photos that one can find. For me it is one ever changing magazine and always seems to be bang up to date.....
This weeks recipe has a lot of my favourite ingredients and not only do they look great, they really are delicious.
Recipe | makes 8 medium tartlets |
- 3 onions thinly sliced
- 3 T olive oil
- 1 cup of red wine
- 3 T brown sugar
- 3 – 4 sprigs of thyme leaves removed and a few extra for garnishing each tart
- Salt & black pepper
- 2 sheets of puff pastry 23c x 23cms (1 pack of Woolies all butter puff)
- 200g goats cheese (25g per tartlet)
- splash of milk to brush the pastry rim
Add ½ the red wine and deglaze the pan, allowing all the liquid to cook off.
Add the sugar, thyme, salt and pepper and cook for 5 more minutes.
Add the remainder of the red wine and once again continue cooking and stirring until the liquid has cooked off.
Place your puff pastry sheets on a floured surface and cut out the circles to desired size. You could also cut the pastry into 4 x squares. This way you better optimise the pastry sheet with no wastage through offcuts. This recipe makes 8 tartlets that are 8cm in diameter.
Score the inside of the pastry with a small cookie cutter or a knife, but don’t cut all the way through, to make a small rim.
Brush the rim of each case lightly with milk, or and egg and milk mix (I find the egg just makes it a little darker but isn’t entirely necessary). and bake in a oven that has been preheated to 180C for 10 minutes.
Remove from the oven and press down on the inner circle piece so that it drops down, it should come away where you have scored it, and fill each pastry case with the caramelised onion.
Top with the goats cheese (you can either crumble this or cut into discs), scatter over fresh thyme leaves and return to the oven to bake for a further 20 minutes.
Serve warm or cold on their own or with a salad.
Tip* This recipe could also make one larger tart, or be made into smaller canape sizes for a party.
...bon appetit à tous, Leeann x