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Red wine onion tarts with goats’ cheese


Makes: 10
timePrep time: 20 mins
timeTotal time:
Red wine onion tarts with goats’ cheese
Recipe photograph by Brett Stevens

Red wine onion tarts with goats’ cheese


Makes: 10
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
230Kcal
Fat
15gr
Saturates
7gr
Carbs
16gr
Sugars
3gr
Fibre
1gr
Protein
5gr
Salt
0.6gr

David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes
David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes

Ingredients

  • 25g butter
  • 1 tbsp olive oil
  • 2 onions, halved and sliced
  • 2 garlic cloves, chopped
  • 200ml red wine
  • 1 tbsp caster sugar
  • 1 tbsp fresh thyme, chopped, plus extra for serving
  • 1 x 375g pack ready-rolled puff pastry
  • 1 large egg, beaten
  • 75g French mild goats’ cheese

Step by step

Get ahead
Cook the onions up to a day ahead, cool, cover and chill. Assemble the tarts up to a few hours ahead; chill.
  1. Heat the butter and oil in a large pan and soften the onions for 5 minutes. Season. Add the garlic and red wine, sugar and thyme. Cook over a low-to-medium heat for 20-25 minutes until the onions are well cooked. Add a drop more red wine if it looks dry towards the end. Set aside to go cold.
  2. Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the pastry and cut into 10 rectangles. Transfer to 2 baking trays lined with baking paper, well spaced apart. Chill for 20 minutes.
  3. Score a 1cm border around the edge of each tart. Using a fork, prick within the border of each tart. Divide the onions among the tarts and crumble over the goats' cheese. Brush the borders with the beaten egg and bake for 15-20 minutes. Serve warm, sprinkled with extra thyme leaves.
    Tip
    The red wine onion mixture also works well as a relish alongside cooked meats and cheese.

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