Sunday, 4 March 2012

Bake off

With the baking phenomenon reaching fever pitch and anyone remotely interesting in eating giving it a go, I decided that a bake sale at work was a great excuse for me to don my apron and rolling pin.
After flicking through a recipe book and automatically eliminating anything that had two or more chef’s hats for difficulty, I eventually decided on goat’s cheese and caramelised onion tarts for my first dabble in home baking.

I have to admit; I did stumble at the first hurdle and cheated by opting for shop-bought pastry, instead of trying to master my own.

·  2 red onions finely sliced
·  1 tbsp olive oil
·  1 tbsp butter
·  2-3 tbsp sugar
·  2 tbsp balsamic vinegar
·  Salt and pepper
·  1 egg
·  100ml milk
·  85g goat’s cheese, crumbled
·  75g Boursin cheese, crumbled

Step one: Chop up and the onions into thin slices.

Step two: Place the butter with a little oil and the onions in a pan, sprinkle with the sugar and balsamic vinegar and cook over a medium heat for 10-15 minutes until the onion has caramelised, season if needed.

Step three: To make the cheese filling, mix the egg with the milk and cheese in a bowl, season with black pepper and set aside. Keep a little of the cheese to sprinkle on top of the tart.

Step four: Remove the pastry from the fridge and roll out onto a floured surface then place in greased tart tins.

Step five: You will need to blind bake the pastry, do this by placing greaseproof paper onto the tart and weigh down with dry pasta, rice or baking beads.

Step six: Bake in a preheated oven at 200 degrees for 15-20 minutes or until the pastry has gone golden brown.

Step seven: When the pastry has cooked, put a layer of the caramelised onions and top with the cheese mixture.

 Step eight: Cook for a further 10-15mins at 180 degrees until the golden.

Et voila! I can't wait to show them off at work.

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