Contrary to popular opinion Big M and I don’t always eat out. Yes I’m sometimes to be found in the kitchen. Sometimes even cooking. Here I am attempting to come across all Nigella with improvised rolling pin (Pimms bottles work well) and Minnie Mouse slippers, as you do.
My Christmas Day tart-fest was inspired by the Sunday Brunch Club’s Canapés and Bubbly event at Cooking Mania a few days before Christmas…
Our evening at Cooking Mania was wonderful as it included caramelised onions and tarts. There isn’t much I wouldn’t do for a caramelised onion tart. I had indulged my caramelised onion habit exclusively in restaurants. You see I had no idea how to caramelise an onion at home. Cooking Mania taught me. THANK YOU GRAZIELLA, our lovely Cooking Mania chef.
Before I go on I must warn you that these caramelised onion and goats cheese tartlets are addictive. Seriously so. They are the crack cocaine of the food world.
I made these tartlets on Christmas Day so we could eat one or two before dinner. I made the mistake of thinking it was possible to stop… You have been warned!
Here they are before going in the oven. Oh a veritable work of art! Even if I do say so myself.
And here they are, the very picture of deliciousness, hot out of the oven. Oh I need one now!
If you’d like to try this recipe, and let’s face it if I can do it anyone can, here it is…
The Cooking Mania recipe for Caramelised Onion & Goats Cheese Tartlets
150g puff pastry
100g goats cheese, sliced
1 tsp thyme leaves
Salt and pepper
2 tbs olive oil
100g watercress or rocket or other salad leaves
Caramelised onion* ingredients:
1 tbs olive oil
1 red onion, thinly sliced
1 tbs sugar
2 tbs balsamic vinegar
Salt and pepper
Preheat the oven to 200C, and a baking sheet.
First make the caramelised onions*; heat the oil over a medium heat, add the onion and sweat them for 5 minutes; add sugar, vinegar, salt and pepper. Simmer for 5 minutes, until the mixture is soft and caramelised. Set aside.
Roll out the pastry on a lightly floured surface to1 cm thickness, using a sharp knife cut out 4 10cm circles.
Place the pastry on a sheet of parchment or silicone.
Spread with the caramelised onions, leaving a 1cm boarder. Top with the goats cheese, thyme, salt and pepper.
Drizzle with oil, and place onto the heated baking tray. Cook for 15 – 20 minutes until it is puffed up and golden.
Toss the salad in oil and vinegar, and serve on top or to the side of the tart.
Make these ahead of time, refrigerate. Reheat in a moderate oven (180C) for about 5 minutes.
*these are not truly caramelised onions. For this you use the natural sugars from the onion, and slowly cook the onion for an hour until it is meltingly soft, then turn up the heat for the onions to colour, then once they are beautifully browned, add the vinegar to stop the cooking. The whole process will take a couple of hours; hence we are doing the quick version!
If you’d like Cooking Mania to add a new dimension to your culinary adventures get in touch and book a workshop in their beautiful purpose-built kitchens in Stockbridge.
1/2 North West Circus Place, Edinburgh EH3 6ST
0131 220 20 40
What’s your favourite recipe?