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Tuesday 19 April 2011

Domestic Tartery: Caramelised Onion & Goat's Cheese Tart

Unless you are incapable of cooking onions, you seriously cannot muck this recipe up. It is the simplest, quickest, tastiest thing to make, and if you slice it up and whack it on a plate next to a handful of rocket tossed in a little olive oil and balsamic vinegar, it's the perfect accompaniment to the Clive Owen DVD and bottle of wine your girlfriends are bringing over on Friday night (not that I'm suggesting you are a cliche). They will be impressed, and you will have spent about 15 minutes in the kitchen.

You'll need:
  • Puff pastry (from a box in the freezer section! Don't even THINK about making that sucker from scratch)
  • About 60g goat's cheese
  • A couple of red onions
  • A handful of pinenuts

Make it!

  • Preheat the over to 180 degrees.
  • Slice the onions and slowly pan-fry them in a little oil or butter on a low heat.
  • Spread the onions out over a sheet of the puff pastry, leaving a border of a couple of centimetres around the edge.
  • Crumble the goat's cheese over the onions.
  • Toast the pinenuts by frying them in a clean, dry pan for a couple of minutes, tossing regularly so they don't burn - you want them to be golden, not black or brown.
  • Once they're done, sprinkle the pinenuts over the onion and goat's cheese.
  • Fold over the edges of the puff pastry.
  • Pop it in the oven for about ten minutes on a medium heat - keep an eye on it so the pastry doesn't burn. Again, you want it to be a light golden colour.
  • And that's it! This is one of my favourite things to make. It's so fast, easy and delicious.

Flickr image from
maureen lunn's photostream.


  1. Fab recipe, my favourite too!

    If I am really pushed for time, or just making mini canape sized tarts, I cheat and use a jar of caramelised red onion chutney, which works equally well and is delicious.

  2. Thanks for sharing the recipe! Been a big fan of the blog for a while - first time posting. Keep up the great work… I really love the stuff you’ve got on here.

  3. Do you mean fold over the edges of the puff pastry before it goes in the oven or after?

  4. Rachel, that's even MORE sluttishly easy. You are truly a Domestic Slut. I feel like a proud mumma.

    Thanks JRF. Glad you liked it.

    Spiderbaby - yup, fold over first then pop in the oven.

    NB. After writing this up I made it for dinner and whacked a bit of balsamic vinegar in with the onions while they were cooking, which made it even better.

  5. Ah, Spiderbaby I see what you meant - that last step was in the wrong place. Ta!

    1. Try adding a fresh fig quarted and pop the cheese on top of that if you are doing individual tarts mmmmmmmm


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