This Goat Cheese and Caramelised Onion Tart is a really simple recipe that can easily be served as a vegetarian dish for entertaining or as a simple supper with salad. As a cheat I always keep a round of all butter puff pastry in the fridge and if it's good enough for one of my favourite chefs, James Martin, then it's good enough for me.
I have to confess that, before moving to France, I was never a big fan of goat cheese as it always seemed to be too pungent. Early on we gave a soirée for our neighbours, one of which is a goat farmer and he brought us a handmade cheese. It was delicious and I've never looked back. I have no choice really as living in Poitou Charentes, we have our own breed of goat, the Poitevine and we have two goat farms nearby that we pass walking the Weims. Every market is positively oozing with the stuff and even our local supermarket has trays of fresh chèvre sitting in a puddle of whey in its own exalted position. Anyway, here is the recipe:
Slice some onions and mushrooms, crush garlic, find some lardons or slice some smoked bacon.
Fry the bacon in its own fat and add the mushroom until softened. Add the garlic and cook for a minute more with some tarragon. Transfer to bowl with a slotted spoon.
Add the onions to the pan with sugar and cook for about ten minutes until they are caramelised. Season well.
Tip the mushroom and bacon mixture back in to mix.
Lay out the pastry and spread the mixture nearly to the edge.
Slice half a log of cheese into 7 rounds.
Place the cheese on the tart and bake at 200 degrees C for about 20 minutes until puffed and golden.
Give it a try. This works well with individual tarts too.
Are you a goat cheese lover or hater?
Goat Cheese and Caramelised Onion Tart
- 1 round of all butter puff pastry
- 1 tbsp sugar
- 3 sliced large mushrooms
- 3 pieces smoked bacon sliced or 100g lardons
- 3 medium onions sliced
- 2 cloves of garlic crushed
- 1/2 log of goat cheese sliced
- 1 tsp dried tarragon
- 1 tbsp oil
- Fry the bacon in its own fat and add the mushrooms until softened.
- Add the garlic and tarragon and cook for one minute.
- Transfer to a bowl.
- Heat 1 tbsp oil and cook onions with sugar over a medium heat for about 10 minutes stirring regularly. Season well.
- Combine the onion and mushroom mixture and then spread onto the pastry.
- Top with the goat cheese and bake at 200 degrees for about 20 minutes until puffed and golden.