Caramelised onion and goat’s cheese tart

Buttery flaky pastry topped with sweet caramelised onions and salty goat’s cheese.  This humble tart has to be one of my most favourite dishes to make – its quick, flavoursome and (relatively) healthy.  Serve with steamed vegetables or a simple salad for a more filling meal.

The recipe makes 2 square tarts but  you could use 1 pastry sheet if you wanted a denser filling.

Makes 2 square tarts. Serves 4.

INGREDIENTS

  • 4 large brown onions, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tbsp vinegar (white, malt or balsamic)
  • Salt and pepper, to taste
  • Baking paper
  • 2 sheets frozen puff pastry (reduced fat)
  • 200g soft goat’s cheese

METHOD

  1. Preheat oven to 200C
  2. Add oil to a large frying pan, and place over low heat.  Add onions and cook for 25 minutes or until the onions become a rich golden colour.  Stir occasionally to prevent the onions from sticking to the pan.
  3. Add brown sugar and vinegar (I used malt but you could use white or balsamic vinegar instead) to the onions, and stir until well combined.  Add salt and pepper to taste.  Remove from heat and allow to cool slightly.
  4. Line a baking tray with baking paper.  Place the sheets of puff pastry on the tray and allow to thaw slightly.
  5. Prick the pastry with a fork, leaving a border around the edge of each tart (~2cm wide).  Bake the pastry for 10 minutes.
  6. Remove pastry sheets from the oven.  Top with caramelised onion mixture, leaving a 2cm border all around.  Top with crumbled goat’s cheese.  Return to oven for another 10-15 minutes, or until golden brown.
  7. Serve with steamed vegetables or a simple salad.

 

Advertisements

Pumpkin, chickpea and tomato curry

This is the excerpt for a placeholder post. Click the Edit link to modify or delete it, or start a new post.

I love nothing more than a good chicken curry mopped up with hunks of buttered bread.  But over the last few years, I’ve found myself intentionally choosing dishes without meat.  Animal welfare has always been important to me, but after a trip to New Zealand, I just started to feel uneasy about eating innocent living creatures.  Now, I’m what my husband likes to call a “part-time vegetarian” (I Googled it – it’s a real thing).  I still eat meat but not as much.

I recently stumbled across this Jamie Oliver recipe for Pumpkin, chickpea and coconut curry which I adapted slightly by swapping coconut milk for light evaporated milk and adding in some chopped fresh tomatoes that we had at home.  The end result is a hearty and deliciously tangy curry that’s mildly spicy.  If you like your curries hot, then I’d recommend adding more chilli.

This dish is best served piping hot with steamed rice, roti parathas (flaky Indian flatbreads) or even buttered bread.  And it makes way more than 4 serves!  Dig in and let me know what you think!

INGREDIENTS

  • 1/2 butternut pumpkin
  • 4 cm piece of ginger
  • 4 shallots (or 1 red onion)
  • 4 cloves of garlic
  • 1 fresh red chilli (use 2 – 3 if you prefer it spicy)
  • 1 bunch fresh coriander
  • Cooking oil
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 teaspoon turmeric
  • 3 tomatoes
  • 1 x 400 g tin of chopped tomatoes
  • 1 x 400 g tin of light evaporated milk
  • 1 x 400 g tin of chickpeas

METHOD

  1. Chop the pumpkin into 3cm chunks and set aside.  Cut the ginger into matchsticks.  Finely dice the shallots and garlic.  Split the chilli in half length-ways and then slice finely.  Pick the coriander leaves (set aside), and finely chop the stalks.
  2. Pour a good lug of oil into a large saucepan and place on a high heat. Add the ginger, shallots, garlic and red chilli and stir.  Reduce to a medium heat. Cook until golden, stirring occasionally.
  3. Add mustard seeds, curry leaves and coriander stalks. Fry until the curry leaves become crispy.
  4. Add the turmeric, tinned tomatoes and evaporated milk.  After a few minutes, add chopped fresh tomatoes.  Bring to the boil.
  5. Add the pumpkin and chickpeas. Reduce to a low heat and cover with a lid.  Simmer for 45 minutes.  Add a little water if it’s looking dry or starts to stick to the saucepan.
  6. After 45 minutes, remove the lid and cook uncovered for another 15 minutes or until the sauce becomes thick.  Remove from heat.
  7. Scatter with coriander leaves and serve immediately.

© 2017 Sunshine and Gelato