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This recipe uses young goat's cheese as
well as cream. The young goat's cheese is milk and creamy and
complements the flavor of the onions.
Ingredients
For the filling
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fresh tarragon - 1 tbsp, chopped
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olive oil - 2 tbsp
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young goat's cheese - 180g
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goat's cheddar - 60g, grated
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eggs - 2, beaten
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single cream - 2 tbsp
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onions - 3, sliced
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ground black pepper and salt
Method
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To make the pastry, sift the flour
into a bowl and rub in the butter until the mixture resembles
breadcrumbs.
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Stir in the cheese and cold water to
make a dough. Knead lightly, put in a polythene bag and chill.
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Preheat the oven to 190˚C.
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Roll out the dough on a lightly
floured surface, cut into eight round using pastry cutter of your
choice, and line eight bun tins.
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Prick the bases with fork and bake in
oven for 15 minutes. Then reduce the oven heat to 180˚C.
-
Heat the oil in a pan and fry the
onions over a low heat for 25 minutes until they are deep golden
brown. Stir to prevent them from burning.
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Beat the goat's cheese with the eggs,
cream, tarragon and goat's cheddar, season with pepper and salt and
then stir in the fried onions.
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Pour the mixture into the part-baked
pastry cases and bake in the oven for 25 minutes until golden. Serve
warm or cold with the green salad. Serves 8.
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