Red wine onion tarts with goats’ cheese
Makes: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Brett Stevens
Red wine onion tarts with goats’ cheese
Makes: 10
Prep time: 20 minsTotal time: 
See more recipes
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 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.
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.
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.
- 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.
- 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.
-
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.TipThe red wine onion mixture also works well as a relish alongside cooked meats and cheese.
