Caremelised Balsamic and Red Onion Tart With Goats Cheese

You could make individual tarts from this, but I decided to make one large one. Either way, it's very tasty as a starter. Serve with some roquette and roasted tomatoes.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• PASTRY

• 75  g butter, room temperature
• 175  g plain flour
• 50  g  mature cheddar cheese, grated
• 1  teaspoon mustard powder
• 1  teaspoon cayenne
• 1⁄2 teaspoon salt

• FILLING

• 25  g butter
• 800  g red onions, very finely sliced
• 2  teaspoons dried sage
• 6  tablespoons  balsamic vinegar
• 6  slices  goat cheese
• 1  pinch cayenne

Directions

1. To make the pastry, rub together (or blitz) the butter and flour until it forms a breadcrumb-like consistency. Add the cheese, mustard, cayenne and salt and mix together with just enough cold water to form a dough.
2. Cover and rest in the fridge for 20 minutes.
3. Roll out into your lightly-greased tin (or tins) and bake for 15-20 minutes until cooked but not coloured.
4. Cool on a wire rack.
5. To make the filling, melt the butter in a large pan then add the onions, sage and balsamic. Cook very gently for 30 minutes, stirring regularly, until the onions are cooked through and all excess liquid has evaporated. Allow the mixture to cool.
6. When you are ready to make the tart, place the pastry case back in the oven at 180C and allow to heat for five minutes.
7. Spoon the filling into the case and top with the goats cheese then bake for 20 minutes.