Goats' Cheese and Red Onion Tart
Ingredients for the pastry:
- 115g (4oz) plain wholemeal flour
- 115g (4oz) plain white flour
- 115g (4oz) butter, cubed
- 3–4 tablespoons cold water
Ingredients for the filling:
- 1kg (2lb 4oz) red onions, peeled and thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons sugar
- 3 tablespoons sherry
- 2 tablespoons red wine vinegar
- 350g (12oz) firm goats’ cheese log, cut into 5mm slices
Method
A modern vegetarian classic that everyone loves. It is surprisingly practical to make because you can do it in stages. I love the flavour and health-giving qualities of wholemeal flour, but you could equally well use all white flour if you prefer.
Cook the onions in the oil in a large saucepan, covered, for about 15 minutes until they’re very tender, stirring every 5 minutes. They must be really soft.
Add the sugar, sherry and vinegar. Cook gently, uncovered, for about 30 minutes until thick and sticky with hardly any liquid left. Season and cool.
For the pastry, lightly blend the flours, butter and ½ teaspoon of salt in a food processor. Add the water and whiz to a soft dough. Roll out to fit a shallow 28–30 cm (11–12 inch) flan tin. Trim. Prick the base, cover with greaseproof paper and weigh down with dried beans or rice.
Bake at 200oC, 400oF, Gas Mark 6, for 15 minutes, remove rice or beans and paper, and bake for a further 5 minutes.
Put the onion mixture into the flan. Cover with the goats’ cheese. Put back into the oven for 20–30 minutes, until the cheese has melted and browned.
Taken from Rose Elliot’s Low-GI Vegetarian Cookbook, published by BBC Books.
