Red Onion & Mooncoin Beetroot Tartlets with Dizzy Farm Goats Cheese
These little tartlets make a wonderful beginning to any meal. The sweetness of the red onion marmalade provides a suitable accompaniment to the strong flavours of the goat’s cheese. In this recipe we are using convenient puff pastry so you have no excuses not to make these. I have given the instructions for a closed tartlet here and also for small individual open tartlets so you can select which you prefer.
Preheat the oven to190C/375F/Gas Mark 5
To do an open Tart:
Roll out some of the puff pastry and cut out large discs with a biscuit cutter
Grease a 12 cup muffin tray and secure a disc of puff pastry in each cup.
Place a half tomato and some baby herb leaves in the bottom of each.
Spoon in a little of the red onion marmalade-about one teaspoon full in each-not too much because it tends to leak. Place some of the mooncoin beetroot on top of this
Place one thin slice of the goat’s cheese on top and season with a little black pepper.
Bake for 15-18 minutes or until the pastry is golden brown and the cheese and onion mixture is bubbling. Remove from the tin with a palette knife immediately as they will stick to the tin if not-causing unwarranted stress!!
Red Onion Marmalade:
In a large pot place the onions and the oil over a high heat.
Continue to stir the contents to move the onions around and prevent them from sticking.
As the onions begin to colour and soften (after about 3 minutes) add in the brown sugar and continue to stir.
The sugar will begin to soften and will coat all of the onions.
Allow the softened sugar to come to the boil gently.
Next add in the red wine and the red wine vinegar.
Allow the mixture to come to the boil and then simmer for about 10-15 minutes or until all of the liquid has evaporated off.
Make sure that you stir it occasionally to prevent anything sticking to the base of the pot.
Transfer to clean sterilized jars and store in the fridge for up to 4 weeks.