Ingredients

The following ingredients have 4 Servings
  • 200 g plain flour
  • 100 g cold butter (diced)
  • 20 g parmesan (grated)
  • 1/2 tsp salt
  • 1 tsp caraway seeds (optional)
  • 3-5 tbsp ice cold water
  • 500 g red onions (thinly sliced)
  • 2 tbsp olive oil
  • 1 star anise
  • 1 tsp dried thyme
  • 75 ml balsamic vinegar
  • 3 tbsp dark brown sugar
  • 2 eggs
  • 90 ml whole milk
  • 80 ml double cream
  • generous pinch grated nutmeg
  • salt and pepper
  • 200 g goats cheese rounds (two 100g rounds, each cut into 2 slices)
  • 4 small sprigs fresh rosemary to garnish (optional)

Instruction

  • Place the flour, butter, parmesan, salt and caraway seeds into a food processor and blitz until the mixture resembles fine crumbs. With the motor running, add the water 1 tbsp at a time until the pastry forms a ball (you may not need all of the water). Alternatively, rub the butter into the other ingredients by hand then add the water.
  • Form the pastry into a ball, wrap in clingfilm and place in the fridge for about half an hour.
  • Heat the olive oil in a wide pan and add the onions and star anise. Fry for about 15-20 minutes over a medium/low heat until the onions are soft and golden brown in colour.
  • Add the thyme, balsamic vinegar and sugar and cook for a further 10 minutes until the mixture is thick and glossy. Remove from the heat, discard the star anise and leave to cool.
  • Divide the pastry into 4 equal pieces. Roll each piece out on a lightly floured surface until it is large enough to line a 13cm/5in tart tin. Line each of the four tins with the pastry, pressing it into the edges. Trim off the excess pastry, prick the bottom all over with a fork and return the tins to the fridge to chill for another 10-15 mins.
  • Meanwhile, heat the oven to 180°C/350°F/Gas mark 4.
  • Line each pastry case with greaseproof paper and fill with baking beans. Bake for about 20 mins then remove the paper and beans and return to the oven for a further 10 mins until the pastry is pale golden.
  • Whisk together the eggs, milk, cream and nutmeg and season with salt and pepper.
  • Divide the onion mixture between the pastry cases, pour over the egg mixture so it comes almost up to the top. Place a goats cheese round on each tart and garnish with a sprig of rosemary (if using).
  • Bake for about 20-25 minutes until golden, puffed up and set. Allow to cool slightly before turning out and serving.