GOATS CHEESE TART RECIPES

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GOATS' CHEESE AND SHALLOT TARTS RECIPE - BBC FOOD



Goats' cheese and shallot tarts recipe - BBC Food image

These tarts make a beautiful vegetarian starter when served aside some simple salad leaves. They are also perfect for a picnic. Equipment and preparation: For this recipe you will need two four-hole Yorkshire pudding tins.

Provided by Mary Berry

Prep Time 1 hours

Cook Time 1 hours

Yield Makes 8 tarts

Number Of Ingredients 12

175g/6oz plain flour, plus extra for dusting
100g/3½oz cold butter, cubed
1 free-range egg, beaten
30g/1oz walnuts, roughly chopped
salt and freshly ground black pepper
1 tbsp oil
500g/1lb 2oz banana shallots, thinly sliced
2 tbsp balsamic vinegar
1 tbsp light muscovado sugar
300g/10½oz soft goats' cheese
2 free-range eggs, beaten
2 tbsp chopped fresh parsley

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6. Put a large baking tray in the oven to heat up.
  • To make the pastry, put the flour, butter and a little salt into a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, place in a mixing bowl and rub the butter into the flour using your fingertips. Add the beaten egg and a tablespoon water and mix until a ball of dough is formed.
  • Lightly flour a work surface and roll out the dough thinly (about 3mm/⅛in thick). Sprinkle the chopped walnuts over the pastry. Cover with cling film and roll over the cling film to press the nuts into the pastry. Cut out 8 large circles using a pastry cutter or saucer as a guide and line the Yorkshire pudding tins. Place in the fridge to chill while you make the filling.
  • Heat the oil in a lidded frying pan, add the shallots and cook over a high heat for 2 minutes, stirring frequently. Lower the heat, cover and cook for 10 minutes until soft. Add the vinegar and sugar and cook for 15 minutes, stirring every now and then, until the shallots are dark brown and caramelised. Set aside to cool.
  • Put the goats' cheese, beaten eggs and half the parsley in a bowl. Season with salt and pepper and mix until smooth.
  • Prick the bases of the chilled tart cases all over with a fork, then spoon in the shallot mixture. Pour the goats' cheese mixture over the shallots.
  • Slide the tins onto the hot baking sheet and cook for 20 minutes, or until the pastry is crisp and the filling is just set and golden-brown. Sprinkle with the remaining chopped parsley and serve warm or cold.

GOATS' CHEESE AND ONION TARTS RECIPE - BBC FOOD



Goats' cheese and onion tarts recipe - BBC Food image

Served with a lemony rocket salad, these delicious tarts make a great summer dish. Equipment and preparation: For this recipe you will need 4 x 10cm/4in loose-bottomed tart tins.

Provided by Lisa Faulkner

Prep Time 1 hours

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 16

small sprig fresh thyme, leaves only
100g/4oz plain flour
25g/1oz butter
25g/1oz lard (or more butter for a vegetarian option)
2 red onions, finely sliced
25g/1oz butter
25g/1oz soft brown sugar
1 tbsp balsamic vinegar
1-2 tbsp cassis
salt and freshly ground black pepper
175g/6oz goats’ cheese
1 free-range egg yolk
1-2 tbsp double cream
2 tbsp olive oil
2 tsp lemon juice
handful rocket leaves

Steps:

  • For the pastry, put the thyme leaves, flour, butter and lard into a food processor and mix on pulse setting until the mixture resembles breadcrumbs. Gradually add enough cold water (about 2-3 tablespoons) to form a soft dough. Wrap in cling film and leave in the fridge to chill for 30 minutes.
  • For the red onion jam, cook all the ingredients over a very low heat in a frying pan, stirring occasionally so that they don't clump together.
  • Preheat the oven to 200C/390F/Gas 6 and place a sturdy baking tray in the oven.
  • Divide the pastry into four. Using a rolling pin, roll it out and line 4 x 10cm/4in loose-bottomed tart tins. Line the tins with greaseproof paper and baking beans.
  • Place the tins on the heated baking tray and cook for 10 minutes. Remove the beans and lining paper and return to the oven for five minutes. Leave to cool for few minutes.
  • For the goats’ cheese, trim away any rind and crumble the cheese into a bowl. Mix with the egg yolk and a splash of cream. Season with salt and freshly ground black pepper.
  • Divide the red onion jam among the tartlets and spoon the goats’ cheese mixture on top. Return to the oven for 7-8 minutes, or until the top is bubbling and tinged with brown.
  • Pour oil and lemon juice into a bowl and season with plenty of salt and freshly ground black pepper. Add the leaves and toss gently to coat.
  • To serve, carefully remove the tarts from their tins and place on a serving plate. Top with the rocket salad and serve.

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