Goat Cheese Tart with Caramelized Onions and Wild Blueberries
The tangy flavour of wild blueberries contrasts beautifully with the sweetness of the caramelized onions and the salty goat's cheese in these individual tarts.
For the seeded herb pastry:
14 oz (400 g) plain flour
1 tbsp (15 mL) sesame seeds
1 tbsp (15 mL) black onion seeds
1 tbsp(15 mL) freeze dried parsley
7 oz (200 g) cool unsalted butter, or margarine, cut into pieces
½ tsp salt
6 oz (175 mL) cold water
For the base filling:
1 small red onion, finely chopped
2 tbsp (30 mL) virgin olive oil
2 tbsp (30 mL) caster sugar
1 tbsp (15 mL) balsamic vinegar
3.5 (100 g) frozen wild blueberries
7 0z (200 g) firm goats cheese, cut into cubes
1 free range egg
3 free range egg yolks
salt and freshly ground pepper
10 fl oz (300 mL) whole milk
3 oz (75 g) frozen wild blueberries
generous sprig fresh tarragon or parsley, chopped
To make the seeded pastry, place the flour, sesame seeds, black onion seeds and parsley in a food processor, saving some seeds and herbs for rolling. Add the butter or margarine with ½ tsp of salt. Pulse the blade until mixture resembles fresh bread crumbs. Add water and pulse to form a coherent pastry. Do not over mix. Turn pastry out onto a floured surface, shape into a neat round and refrigerate for 30 minutes.
Meanwhile, heat the red onion in olive oil for 5-10 minutes until soft. Add sugar, vinegar and wild blueberries, then simmer for 10-15 minutes to achieve a dropping consistency. Allow to cool and set aside.
To make the pastry tartlets, preheat oven to 350°F (180ºC). Lightly grease eight parts of a muffin tray with soft butter or margarine. Roll the pastry out onto a surface scattered with black onion, sesame and dried parsley. You may need a little flour as well.
The seeds will adhere to one side of the pastry. Cut pastry into eight rounds with a 4” (approx) biscuit cutter. Line the muffin tin with the seeds on the outside pressing the sides firmly. Fill the tartlets with ceramic baking beans; dried beans will do, and part bake in preheated oven for 10-12 minutes. Allow to cool and remove the baking beans.
Distribute the red onion and wild blueberry mixture between the tartlet cases, then top up with diced goats cheese. To make the filling, combine the egg, egg yolks and seasoning in a measuring jug, combine with the milk and pour over the goats cheese. Top with frozen wild blueberries and bake for 10-12 minutes.
Serve topped with freshly chopped tarragon or parsley. Accompany with a simple green salad dressed with lemon and olive oil.
Makes 8 small tarts to serve 4 as a main course.
