How to Make Goat's Cheese, Sticky Walnut, and Caramelised Onion Tarts
Today we're going to be making the most delicious Goat's Cheese, Sticky Walnut, and Caramelised Onion Tarts from issue 98. Let me show you just how incredibly simple they are to make. This recipe starts by caramelizing a mixture of caster sugar and water until golden, then adding walnuts and stirring until coated. After cooling, we proceed to cut out flaky pastry rounds and score a border around each. Whisking an egg, we brush it over the pastry borders, followed by spreading a layer of onions on each tart base. The cheese rounds are cut in half and placed on top of the onions, later lightly brushed with olive oil and seasoned with pepper. The tarts are then baked at 190 degrees until the cheese is soft, the pastry has risen, and has a golden brown color. To add the finishing touch, another spoonful of onions, some sticky walnuts, and a sprig of thyme are placed on top of each tart. Finally, season with salt and serve!
Ingredients:
- 1/3 cup caster sugar
- 1 tablespoon water
- 1/2 cup walnuts
- Flaky pastry
- 1 egg
- Goat's cheese rounds
- Olive oil
- Pepper
- Onions
- Sprig of thyme
- Salt
Cooking steps:
- Put a third of a cup of caster sugar and a tablespoon of water in a small pan and slowly bring to the boil.
- Cook until it turns golden, then add half a cup of walnuts and stir to coat.
- Tip the mixture onto a piece of baking paper and quickly spread out so they're not all in one clump. Leave it to cool.
- Using flaky pastry, cut out four-centimeter pastry rounds.
- Use a small knife to lightly score a one-centimeter border around the edge of each pastry round and prick the bases with a fork. Chill until firm.
- Whisk an egg and use it to brush the pastry borders.
- Spread a good layer of the onions on the base of each tart.
- Cut the cheese rounds in half and put them on the onion.
- Lightly brush with olive oil and grind over some pepper.
- Fan bake at 190 degrees for about 20 minutes or until the cheese is soft and the pastry has risen and is golden brown.
- Top each with another spoonful of onions, a few sticky walnuts, and a sprig of thyme.
- Season with salt to serve.
