21 January 2015

Goat Cheese and Caramelized Onion Tart

So finally here I start again with the first recipe of the year. I took a long blog break and I enjoyed the xmas holidays and the rest of the weekends in between, I only have time to take pictures no weekends, so I'm planning to publish every two weeks instead on a weekly basis, this is still a decision I need to think about I will keep you informed :)
So the recipe today is one of those I specially like, a savory tart. You know already how tasty is the caramelized onion with the goat cheese and I totally recommend you to try this quiche version. Last wekend I saw on a cooking show this version and I did not doubt to try and add the cumin taste.

Goat Cheese and Caramelized Onion Tart
makes 20 cm pan 

Pastry: check the recipe here

200 g red onion, finely sliced
15 g soft brown sugar
2 teaspoons cumin seeds, toasted in a dry frying pan and slightly crunched
1 tablespoon balsamic vinegar
salt, peper and olive oil

2 large eggs
125 ml double cream
200 g goat cheese
fresh rosemery

On a lightly floured surface, roll out the dough a cover bottoms and press into the bottoms and sides and pierce the bottoms of the tin all over with a fork. Refrigerate it for 30 minutes.
Preheat the oven to 180ÂșC.
Cook the onion gently in a pan with olive oil, alt and peper and heat until softened. Add the sugar and the cumin and cook until golden brown, they will start to have a jam consistency, add the vinegar and increase the heat and cook for a minute. Remove from heat and allow to cool down.

Now blind bake the base for 8-10 minutes.

In a bowl beat the eggs and the cream, salt, pepper and the chopped rosemery. Mix in the onion mixture and pour in the pan. Top with the sliced goat cheese and bake for 30 mintues until brown golden.

Remove form the oven, allow to cool down for a while before serving.

Recipe adapted from here

If yoy like this kind of savory cakes do not miss this tomato tart or this salmon quiche.


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