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Goat’s Cheese Tart with Red Onion Confit.

A visit to see an industrious married couple making a lovely soft cheese called brousse from their own goat’s milk, set me off on this recipe. These days really good goat’s cheese is available just about everywhere and this is a very easy practical recipe.

For the pastry

For the red onion confit

To top it out

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Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Goat’s Cheese Tart with Red Onion Confit..


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Posted by Cream PieReport
I am a huge fan of Trish Deseine. I am an experienced cook and usually find my own way of making a dish. However, I would like a little more detail sometimes.... how much goats cheese is needed?... just a general idea. On my first attempt, I don't want to have spent way too much on goats cheese that isn't necessary (it is quite expensive) and equally I don't want the recipe to be too light on the cheese either!!
Posted by Kim324Report
Hi Good Foods Adelaide, my mum watched this on TV and she said that the goats cheese Trish Deseine used was in a roll, like salami, and she used one slice.
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