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.
Start by making pastry. So here we have the flour and butter. Now the secret to good pastry is very cold butter and then just rub it through. Try and lift it as far from the bowl as possible to try and get as much air in there. So this will take you about ten very calm minutes to get to this stage. It’s meant to look like fine bread-crumbs. Put the finely chopped rosemary in now to give the pastry a little bit of flavour and a little bit of colour. Just mix that through. And add some very cold water.
There are no eggs in this pastry because we don’t want it to puff up too much in the oven. I've used salted butter for this pastry, otherwise you'll have to add a little pinch of salt. So just work the pastry into a ball and then that needs to be wrapped up in cling-film and left in the fridge for about an hour or a couple of hours if you can do it before rolling it out.
After that, roll it out and make it lovely and thin, so it has an almost wafer like bite to it, when you bite through the onions and the cheese. You can use a pastry cutter but if you don’t have one, just use a saucer. Now the oven is heated to 180 degrees and you cook the discs baking them blind, for about ten minutes.
Time now to make the red onion confit. Red onions are lovely for this recipe because they are so much less harsh than white or yellow onions and give a beautiful colour. Put some oil on to heat. We are really going to make this into a sort of jam, so we want the heat to be nice and soft and let the onions sweat. When the onions are beginning to soften, almost translucent, add some red wine. So let that simmer away gently for about ten or fifteen minutes. But before that put in some unusual ingredients.
Add a little bit of butter and some orange marmalade as you do. I know it’s usually a combination you put on your toast in the morning, but it gives the red onions a lovely sweetness and just a slight citrusy bite to it.
When the pastry dishes and the lovely sticky, gloopy red onion jam have both cooled down, make up the little tarts. First of all, slice this lovely goat’s cheese. Spread some red onion onto the pastry and then you just pop the slice of goat’s cheese on top sand that’s going to go under a hot grill until the cheese is melting and bubby and golden on top. And you can take my word for it, everybody loves this recipe.
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