Name: Herb and goats cheese tarts
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 30 gram butter; 1 tablespoon olive oil; 2 large onions, thinly sliced; 1 garlic clove, crushed; 2 eggs; 1/4 cup cream; 2 teaspoon tarragon, finely chopped; 120 gram goat's cheese, crumbled; Rich shortcust pastry; 1 cup plain flour; 125 gram cold butter, chopped; 2 tablespoon chilled water

Ingredients

30 gram butter

1 tablespoon olive oil

2 large onions, thinly sliced

1 garlic clove, crushed

2 eggs

1/4 cup cream

2 teaspoon tarragon, finely chopped

120 gram goat's cheese, crumbled

Rich shortcust pastry

1 cup plain flour

125 gram cold butter, chopped

2 tablespoon chilled water

Method

1.Preheat oven to 200°C. Lightly grease 4 x 10cm tart cases.

2.In a large frying pan, heat butter and oil together on high. Saute onion and garlic 4-5 minutes, until caramelised. Set aside.

3.To make shortcrust pastry: Combine flour and butter in a food processor. Pulse until crumbs form. With motor running, gradually add water, until mixture comes together around blade. Remove, and form into a ball. Wrap in plastic wrap and chill for 20 minutes.

4.Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 14cm cutter, cut out 4 circles. Ease into pans, trimming edges. Arrange on baking tray and chill for 10 minutes.

5.Line cases with baking paper and dried beans. Bake blind 10-12 minutes, until golden. Remove paper and beans. Bake, uncovered, 4-5 minutes. Reduce oven to 180°C.

6.In a large jug, whisk together eggs, cream and tarragon. Season to taste. Divide onion between cases. Pour egg mixture over and top each with goats cheese. Bake 12-15 minutes, until just set.

To make pastry by hand, rub butter into flour and add water to combine.
Note

Woman's Weekly Food

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Ingredients

Method

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