This has got to be one of my favorite starters, and as it is made up of separate parts, it can be made up as canapés or as a huge tart for a casual supper or lunch.
The recipe below is for small individual tarts.
- 2 heavy based baking trays
- Roll of baking parchment
- A rolling pin (but not if you use ready-rolled 😉 )
- A pastry brush
- A packet of ready-made/ready rolled puff pastry.
- Flour, for rolling out the pastry, if it’s not ready-rolled.
- A jar of red onion marmalade (your own, http://eatingforireland.com/recipe/red-onion-marmalade-with-wine-and-port/ or a jar of decent quality ready-made)
- About 250g of goat’s cheese. It doesn’t really matter what kind you pick, as it can be sliced or crumbled over the tarts. I like the ones with a rind, but that’s just me..
- a tablespoon of fresh thyme leaves
- 1 egg, lightly beaten
- Heat oven to 190 degrees
- Line each baking tray with baking parchment.
- Roll out the pastry to about 1/2 a cm thickness, or just unroll it from the packet if you’re being really easy on yourself -(keep it on its wrapping paper).
- Using a sharp knife, cut the pastry into 4” squares, you could also use circular pastry cutters.
- Outline a 1 inch border around the edge of each square, using the knife to make a criss-cross design on the border
- Place a large spoonful of onion marmalade into the centre of the pastry, making sure that it doesn’t overlap the border.
- Put a slice of goats cheese, or a generous crumble of it, on top of the onions, and sprinkle on the thyme leaves
- Brush the beaten egg over the pastry borders
- Cook at 190 for 10-15 mins until the pastry is risen, and the cheese is bubbling
- Serve warm with a green leaf salad
- For parties and at Christmas I tend to make really small (about 2” across) individual pastry cases with my own short crust pastry. These little pastry cases keep really well in an airtight container in a cool place, ready to be made up at the drop of a hat.
- The short-crust pastry recipe is on this site..http://eatingforireland.com/recipe/my-easy-short-crust-pastry/
- To make up larger tarts, I just divide a ready rolled piece of Puff pastry into two pieces and leave a wider border for each tart. I think it looks better, and it means that everyone gets a decent piece of crunchy pastry in each slice. The cooking time is longer for this – give it about 25 mins, and have a look after about 20 minutes.
- Check out my new favourite way to make these tarts – My Goat’s Cheese and Red Onion Marmalade Roll-ups –