With thanks to Delia Smith…

Caramelised Balsamic & Red
Onion Goats’ Cheese Tarts

(makes 8 using 11cm (4.5inch) flan tins)

PASTRY
75g butter
175g spelt flour
extra for rolling
50g grated mature cheddar
pinch cayenne or paprika
half teaspoon mustard powder
little cold water
egg for brushing
Lightly rub butter with flour, then add cheese, mustard and cayenne, and enough
cold water to make a smooth dough – 1 – 2 tablespoons. Wrap and place in fridge
for 20 mins.
Roll out as thinly as possible, cut out rounds and place in greased flan tins.
Prick base with fork and bake in 180 degree celsius oven for 15 – 20 mins.
Cool on a wire rack.
Bases can be stored in airtight container for later use at this point.
FILLING
6 tablespoons balsamic vinegar
900g red onions very finely sliced
200g soft rind goats cheese
25g butter
dessert spoon chopped fresh thyme
fresh thyme sprigs for decorating
a little olive oil
cayenne pepper or paprika for sprinkling
salt and pepper

Melt butter in saucepan, stir in onions, balsamic vinegar and chopped thyme.
Season and let it cook gently for 30 mins, stirring often. Let mixture cool
until you’re ready to fill tarts.

Brush tart bases with beaten
egg and bake in oven for another 5 minutes at 180 degrees celsius to seal
pastry.

Spoon mixture into bases and top with goats’ cheese and a sprig of thyme that
has first been dipped in the olive oil.

Finally sprinkle with a little cayenne or paprika and bake for 20 minutes.