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Caramelised Onion and Goat Cheese Tart by Annabel Langbein


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Annabel Langbein’s Caramelised Onion and Goat Cheese Tart

http://www.annabel-langbein.com/

 

Prep          35 mins

Cook         1 hour

Serves       6

 

2 sheets flaky puff pastry

2-3 cups Caramelised Onions [please link to recipe] or 2-3 cups storebought caramelised onions

200g goat cheese, crumbled

½ cup kalamata olives, stoned and halved (optional)

2 tsp thyme leaves, plus a few sprigs for garnish

 

Preheat oven to 180°C fanbake. Cut a piece of baking paper a little smaller than the size of an oven tray (about 38cm x 33cm). Place the tray in the oven to heat.

 

Place one sheet of puff pastry on top of the other. Lightly oil the paper then roll out pastry on the paper to about 37cm x 32cm. Fold in edges of pastry by 1cm to form a raised border all around.

 

Spread Caramelised Onions evenly within the border, scatter with goat cheese and

olives, if using, and top with sprigs of thyme. Slide onto the heated tray and bake until crisp and golden (30 minutes). Serve warm or at room temperature.

 

TAKE IT FREE RANGE

SWAP IT OUT: You can use ordinary feta instead of the goat cheese if you prefer.

MAKE A MEAL OF IT: I like to serve this tart with a crisp salad on the side.

 

This recipe is extracted from Annabel’s new summer annual Annabel Langbein A Free Range Life: Endless Summer (Annabel Langbein Media, $24.95), available from Paper Plus, the Warehouse and all good supermarkets and bookshops.

 

 

Annabel Langbein’s Caramelised Onions

http://www.annabel-langbein.com/

 

Prep          10 mins

Cook                 30 mins

Makes       about 3 cups

 

6 red or brown onions, peeled and finely sliced

1 cup water

3 tbsp balsamic vinegar

2 tbsp each butter and sugar

1 tsp each salt and finely chopped rosemary leaves

 

Combine all ingredients in a pot, cover and cook on medium heat for 15 minutes. Remove the lid and cook, stirring now and then, until all the water has evaporated and the onions are just starting to stick on the bottom (about 15 minutes). Allow to cool. Store in a jar in the fridge for up to a week.

 

TAKE IT FREE RANGE

KITCHEN WISDOM: I use a food processor to slice the onions for this recipe.

MAKE A MEAL OF IT: Use in my Caramelised Onion and Goat Cheese Tart. They are also great tossed through salads or on bruschetta.

 

This recipe is extracted from Annabel’s new summer annual Annabel Langbein A Free Range Life: Endless Summer (Annabel Langbein Media, $24.95), available from Paper Plus, the Warehouse and all good supermarkets and bookshops.

 


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