Red Onion tartlets with home-made Goats Cheese

I first made these for a Halloween party about 6 years ago, in the dark room they looked like baked field mushrooms, so many people got a surprise when they tucked in, they were a huge success though and I have had requests for them ever since.

For the Savoy colslaw recipie in the image below see this post from Helen at Food Stories.

Making your own cheese can be very satisfying but if you don’t have the time buy a log of goats cheese as it is easier to slice.

Goats Cheese – This must be made at least 4 days in advance.

200ml Goats Milk Yoghurt

Pinch of Salt

Mix the salt into the yoghurt.

Pour the yoghurt into a sheet of muslin and string the muslin up for a minimum of 48 hours over a bowl to catch the whey.

Remove the yoghurt from the muslin and roll into a log then wrap in a fresh sheet of muslin. Tie up at either end like a cracker. Leave in the fridge for a minimum of 24 hours.

When you come to use the cheese the outside should have started to harden and the centre should be slightly soft and sticky.

Short Crust Pasty – Makes 6-8 tartlets.

225g Plain Flour ? Sifted

Pinch of Salt

50g Lard ? Cubed

50g Butter ? Cubed

1 cup Cold Water

To make the pastry, rub the lard & butter into the flour and salt to until the mixture is like fine breadcrumbs.

Sprinkle enough water over the crumbs to bring the pastry together, but not too wet.

Knead lightly on a floured surface until smooth.

Wrap the pastry in cling film and refrigerate until required.

Preheat the oven to gas mark 5 (190c/375f). Roll out the pastry to fit your pie dishes. Cover with greaseproof paper and fill with ceramic baking balls then blind bake for 10 to 15 minutes, remove the baking balls and paper and return to the oven for 5 minutes.

Tartlets

2 tbsp Olive oil

2 Large red onions, sliced

1 tbsp Balsamic vinegar

pinch of Sage

pinch of Thyme

Heat the olive oil in a large frying pan and soften the onions, add the vinegar and herbs and cook until the vinegar has been reduced and the onions have started to caramelise.

Spoon the mixture evenly between the tartlet cases and then top with a slice of goats cheese.

Bake in the oven (should still be on gas mark 5) for about 12 minutes or until the cheese is bubbling and browned on top.

Remove from oven and serve hot or cold.