Today, I have failed to make bread and cake - but at least I tried! I know a lot of people use their Sundays to make some great bakes!
So instead, I have decided to post a recipe of a tart I made last week. My new flatmate said he once made a caramelised onion and goats cheese pizza with mango chutney, and I though - I want that! But I looked up a recipe for a quiche/tart instead as my boyfriend have been wanting to make quiche for some time now! This is soooo moreish, second helpings were had and first thing the next morning I had a slice too, mmmmm ^ ^
Caramelised Onion and Goat's Cheese Tart
(Serve 4-6 people)
For the base:
2 big cups of flour (measure this dough with a coffee cup)
1 tsp salt
1/2 cup water
1/3 cup sunflower oil (Or other neutral cooking oil)
1 tbsp olive oil
2 red onions, finely chopped
1 white onion, finely chopped
1 tbsp balsamic vinegar
1 tbsp light muscavado sugar
1 tbsp oregano (optional, it can be quite strong a contrast to the rest)
70g goats cheese, cut into pieces
2 eggs, lightly whipped
200g single cream
- Start by pre-heating the oven to 180C.
- Mix the dry ingredients for the dough, make a well in the middle and pour in the water and oil. Combine with a wooden spoon until it becomes easier to handle, then knead the dough. Roll out and place in a quiche tin. Prick with a fork at the base and around the sides to get an even bake. Place in the oven for ten minutes, then take it out to cool.
- Now, heat the olive oil in a large pan on medium high heat and add the onions, cook for about 10 minutes until they start to go golden, then add the balsamic vinegar and sugar and continue to fry the onions for a further ten minutes. Add oregano at this point if using.
- Brush mango chutney over the top of the base, and then pour in the onion mixture. Scatter the goat's cheese all over. Then beat the eggs and cream together lightly and pour over. Bake for about 30 minutes, until the tart is cooked through. Trim off any edges if there is any. I used a baking dish where I ended up with excess crust, but you can just cut this off with a knife.
You can enjoy this warm or cold. I tried both ways, hot for dinner and cold for breakfast the next day, and I think the flavours had developed a little over night. It all depends on what you prefer though!
What is your favourite quiche filling?
(Dough by my simple recipe)