Goat’s Cheese, Red Onion and Caraway Seed Tart

The peculiar thing about this tart is the presence of caraway seeds in the filling. Otherwise, this would be only a (still delicious) caramelised onion and goat’s cheese tart. The combination of caraway seeds, balsamic vinegar and the natural sugars contained in the onions is just scrummy. The onion are slowly cooked and reduced down to a jam consistency, which also provides an added texture for the tart. Balsamic vinegar adds a sharp edge to the onion marmalade, which is in turn offset by the goat’s cheese. The spice seems to be bringing all the ingredients together. The recipe comes from an episode of The Incredible Spice Men, a TV series where two Indian chefs demonstrate how incorporating spices in your daily meals can be both easy and tasty. I have to say I am not a particular fan of this series, but this recipe stuck into my mind as I love balsamic vinegar and I was curious to try adding caraway seeds (I spice I had never cooked with before) to the ensemble.

The spices should be ground, possibly in a mortal. Use a coffee grinder if you don’t have one, or use them whole if you do not happen to own any of the above. Remember, however, to toast them before using them as the heat from a dry pan helps release the natural oils contained in the seeds and increases their aroma. As for the pastry, please feel free to use your favourite pastry recipe here. The one I used is the one as per original recipe, where the addition of lard to the usual butter & flour mixture provides for extra crumbliness. Last note, I have reduced the amount of sugar used in the onion marmalade as I thought the overall result was a bit too sweet.

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Ingredients (for the shortcrust pastry)

  • 225g plain flour
  • 75g chilled butter, cubed
  • 75g chilled lard, cubed

Ingredients (for the filling)

  • 75g unsalted butter
  • 800g red onions, finely sliced
  • 100g golden caster sugar
  • 1 tbsp caraway seeds, toasted in a dry frying pan
  • 80ml balsamic vinegar
  • 2 large eggs
  • 200ml double cream
  • 200g soft goat’s cheese

Method

  1. To make the pastry, you can either put the chilled fats in a bowl and add the flour with a pinch of salt, then rub the butter and lard in or you can whiz the three ingredients in a food processor. Once the dry ingredients have been combined, slowly work in 4-6 tbsp of icy cold water to bring the pastry together. Knead it until smooth, then wrap it in clingfilm and chill it for 20 minutes.
  2. Take the pastry out of the fridge, turn it onto a slightly floured surface and roll it out to a circle big enough to line a 23cm fluted tart tin. Gently press the pastry into the creases, then use the prongs of a fork to prick the base, cover it in clingfilm and chill for a further 30 minutes.
  3. In the meantime, get started with the onion marmalade. Heat a large frying pan and add a drizzle of olive oil and the unsalted butter. Stir in the onions, season with salt and pepper, turn the heat down to medium and cook for about 5 minutes, stirring regularly. Sprinkle in the sugar and stir again, ensuring the sugar melts with the heat and mixes with the onions. Cook the onions for about 10-15 minutes, until the onions have released their juices.
  4. Pre-heat your oven to 190C, then remove the pastry case from the fridge and blind bake for 15 minutes. Remove the parchments and beans and set the pastry case aside.
  5. Increase the heat under the pan with the onions and cook for another 20 minutes, stirring occasionally, until the juices have reduced. Add the caraway seeds and follow with the balsamic vinegar, then leave on the heat for another 3-4 minutes for it to go back to a jam consistency. Remove from the heat and let it cool slightly. Increase the oven temperature to 200C.
  6. To complete the filling, beat the eggs and the cream in a jug or bowl. Mix in the onion marmalade, then pour into the pastry case. Arrange the goat’s cheese slices on top, then bake for 30-35 minutes until the filling is set and browned on top. Remove from the oven and garnish with some chopped parsley.

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