This is a great recipe for using up onions, or just to enjoy if you like onions! And if you like onions, you’ll know when they’re cooked slowly they’re beautifully sweet, so with the addition of honey it’s more sweet and goats cheesy in flavour and delicious with a green salad. The honey came from the school Christmas fete on Saturday and its made by the lovely bees on the school field! So aside from honey toast in the mornings (Our little boy’s favourite breakfast) I’m looking to put it to good use! And I’m quite pleased with how this tart turned out…
Ingredients for the filling (serves 4):
150g goats cheese
200g natural greek yoghurt
4 small – medium onions
4 large cloves garlic
1 tbsp honey
2 sprigs fresh rosemary
salt & pepper
Ingredients for the pastry:
250g plain flour
125g unsalted butter, cubed
pinch salt & pepper
4 tbsp cold water
1. In a large mixing bowl combine the flour with a little salt & pepper and mix in the cubed butter with your hands to create a breadcrumb consistency.
2. Add 4 tbsp cold water and begin to combine the dough. If it doesn’t come together add a tbsp water at a time until it does. Knead gently.
3. With the dough in a ball, wrap in cling film and store in the fridge for 30 minutes.
4. Meanwhile, pre-heat the oven to 180C and heat the butter in a pan on the hob. Finely slice the onions, crush the garlic and add to the pan. Soften for 10-15 minutes with a pinch of salt & pepper, 2 fresh rosemary sprigs and a tbsp of honey.
5. In a separate bowl combine the eggs and yoghurt.
6. Slice the goats cheese in to thin discs.
7. Butter a flan dish and lightly sprinkle with flour.
8. Roll out the dough on a lightly floured surface until it’s wider than the dish, then transfer to the dish, gently pressing the dough in to the base and sides. Cut away any extra dough with a sharp knife. Line with a sheet of baking parchment and weigh down with baking beans.
9. Place in the oven for 15 minutes. Remove the baking parchment and beans, and bake for a further 5 minutes.
10. Remove from the oven. Spread the onion & garlic mixture over the base, removing the rosemary sprigs. Mix the egg & yoghurt through the onions and place the goats cheese on top along with the rosemary sprigs.
11. Return to the oven for 30 minutes.
Serve with a side of green salad!