Equipment
Ingredients
Pastry
- 100 g all-purpose flour
- 25 g unsalted butter, chilled, cubed
- 25 g lard, chilled, cubed
- 2 g fresh thyme
- 45 ml water, ice cold
Red Onion Jam
- 2 red onion, finely sliced
- 25 g unsalted butter
- 25 g brown sugar
- 15 ml balsamic vinegar
- 15 ml creme de cassis
- 1 g salt
- 1 g black pepper
Goats' Cheese Filling
- 175 g goat cheese, trimmed of rind and crumbled
- 1 egg yolk
- 15 ml heavy cream
Salad
- 50 g arugula
- 30 ml olive oil
- 10 ml lemon juice
Nutrition (per serving)
Method
Pulse thyme, flour, butter, and lard in a food processor until the mixture resembles breadcrumbs.
Add cold water gradually, pulsing until a soft dough forms.
Wrap the dough in plastic film and chill in the refrigerator for 30 minutes.
Combine sliced onions, butter, sugar, vinegar, and cassis in a frying pan over low heat. Cook, stirring occasionally, until thickened and jam-like.
Preheat the oven to 200°C (390°F) and place a baking tray inside to heat.
Divide dough into four pieces. Roll each piece out and line four 10cm tart tins. Cover with greaseproof paper and fill with baking beans.
Place tins on the hot baking tray. Bake at 200°C (390°F) for 10 minutes.
Remove paper and beans. Bake for 5 more minutes until the base is dry. Remove from oven and let cool slightly.
In a bowl, mix crumbled goat cheese, egg yolk, and cream. Season with salt and pepper.
Distribute onion jam into the tart shells and top with the cheese mixture.
Bake tartlets for 7-8 minutes at 200°C (390°F) until the cheese is bubbling and browned.
Whisk olive oil and lemon juice in a bowl. Toss with arugula to coat.
Remove tartlets from tins, top with salad, and serve immediately.
Chef's Notes
- For a flakier pastry, ensure your butter and lard are very cold and don't overwork the dough after adding water. The goal is to have distinct pieces of fat that create steam pockets during baking.
- Caramelizing the onions slowly is key to developing their sweetness. Don't rush this step; low and slow heat brings out the best flavor and texture, transforming them into a jam-like consistency.
- When blind baking the tart shells, ensure the pastry is well-pricked and that the baking beans are distributed evenly to prevent the base from puffing up unevenly.
- The crème de cassis is optional but adds a subtle fruity depth that complements the sharpness of the goat cheese and the sweetness of the onions beautifully. A small amount goes a long way.
- Serve these tartlets warm but not piping hot. Allowing them to cool slightly lets the flavors meld and the goat cheese filling set up for a better texture.
Storage
Refrigerator: 48 hours — Store in an airtight container; pastry will soften over time.
Freezer: 1 minute — Freeze baked tart shells or finished tarts without salad.
Reheating: Reheat in oven at 180°C (350°F) for 5-8 minutes until crisp.
