Katie Ate a Goat Cheese Tartlet

Katie Ate a Goat Cheese Tartlet

Make sure you try out not to drool on your keyboard even though hunting at this goat cheese tart. Katie Quinn Davies by no means fails to supply when it arrives to meals porn that can make you crave right up until happy. These caramelized onion and goat’s cheese tartlets with balsamic syrup are no exception. What Katie ate is a thorough journey into the meals globe of this Australian photographer and gourmand. You will desire about this tart right up until it is is safely and securely devoured, so may possibly as nicely head to the shop for all of the substances beneath, and comply with Kati’s easy recommendations to culinary bliss.




For the onion jam:

four massive onions, peeled and finely sliced
two tablespoons olive oil
Sea salt flakes
three tablespoons balsamic vinegar (additionally a little bit further if needed)
one.five tablespoons delicate brown sugar


For the tartlets:

one massive sheet very good top quality puff pastry
one free of charge-assortment egg yolk, blended with a splash of milk
four heaped tablespoons caramelised onion jam (see beneath)
175g very good-top quality goat’s cheese, minimize into one.5cm thick rounds
three-four thyme spring, leaves picked, additionally further sprigs to garnish
Sea salt and freshly floor black pepper
250ml balsamic vinegar (use the very best you can manage)
three tablespoons brown sugar


Katie Ate a Goat Cheese Tartlet



To make the onion jam:

Spot onions into a massive, deep large-bottomed saucepan and drizzle with olive oil. Making use of a picket spoon, stir the onions to coat completely with the oil, then period with a very good pinch of salt.
Prepare dinner above medium-substantial warmth for about 15 minutes or right up until softened. Change the warmth down to lower and proceed cooking for a additional 30 minutes, stirring regularly to scrape any sticky bits from the base of the pan.
Incorporate the vinegar and sugar and stir to coat nicely. Carry on to cook dinner above lower warmth for an additional 30-45 minutes, yet again scraping all the sticky bits from the base of the pan. Incorporate a splash much more vinegar if the jam gets as well sticky – the regularity need to be that of a thick, luscious marmalade. Established apart to great. This will make one.five cups or 375ml of jam. Shop excessive in a sterilised jar and hold in the fridge for up to one 7 days.


To make the tartlets: 

Preheat the oven to 200?C (supporter-compelled), 220?C
Making use of a 12cm spherical pastry cutter or a modest bowl as a template, minimize 4 rounds of pastry and area on a massive non-adhere or lined baking sheet. Rating a 2cm border close to the edges of the rounds, becoming watchful not to minimize all the way by means of. Keeping away from the border, prick the bases all above with a fork. Brush the borders with the egg clean, getting treatment not to permit the egg operate down the sides or the pastry will increase erratically.
Yet again, staying away from the border, divide the caramelised onion jam amongst the bases, spreading it out evenly. Spot a spherical of goat’s cheese on prime, then scatter with the thyme leaves and period with pepper.
Bake for 20 minutes or right up until the puff pastry borders are golden and risen and the bases of the tartlets are cooked.
Indicate even though, area the balsamic vinegar in a modest saucepan and carry to the boil, then lessen the warmth and simmer right up until lowered by 50 percent. Incorporate the brown sugar and simmer right up until the combination gets syrupy – it need to coat the back again of a spoon when it is completely ready. Established apart to cook dinner and thicken.
Provide the tartlets drizzled with the balsamic syrup and scattered with thyme sprigs.

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