Onion and Goats' cheese tartlet

Ingredients: (Makes approx 8)
3 medium size onions - very thinly sliced
3 sticks celery - thinly sliced
60g butter
250g goat cheese (1 packet)
1 pkt. frozen puff pastry - thawed
1 tsp. Thyme leaves - chopped
2tbsp Extra Virgin Olive Oil
2 tbsp shaved Parmesan
Salt and black pepper to taste

Melt the butter in a large frying pan then add in the onions and celery and fry until nice and soft and pale in colour. Set aside to cool.

Meanwhile heat the oven to 200°. Cut puff pastry in half and roll out to about ½ inch thick and cut out four discs, the size of the rim of teacup. Place the disc of puff pastry on a baking tray lined with baking paper. Using a sharp knife score a circle on the puff pasty discs about ½ inch inside the edge, and cutting about half way through the puff pastry.

Take a spoonful of cooked onion and celery mixture and spread a layer over the pastry disc keeping inside the inner circle. Placed the sliced goat cheese on top. Sprinkle some shaved Parmesan cheese and top with cherry tomato. Slightly lift up the edge of the pastry discs to encase the mixture. Repeat with other half of puff pastry.

Bake in oven for about 20 to 25 minutes. Remove from oven and drizzle with olive oil. Garnish with spring of thyme or chive.

Note: I enjoyed these tartlets while dinning in Jim's County Kitchen in Ireland and I asked for his recipe. Yummy! Also while dining with Jo recently she made a less rustic version of this tartlet and it was simple delicious.

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