![](\"https:\/\/www.mostlyfood.co.uk\/Recipes\/red-onion-tartaa-20054.jpg\")
\n2 lb (900 g) red onions, very finely sliced
\n2 x 100 g goats’ cheeses
\n1 oz (25 g) butter
\n1 level dessertspoon chopped fresh sage
\n8 sage leaves
\na little olive oil
\ncayenne for sprinkling
\nsalt and freshly milled black pepper<\/p>\n
From Delia Smith<\/p>\n
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The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats’ cheese and sage. Serve them as a special first course with some balsamic-dressed salad leaves, or 2 tarts per person make a brilliant light lunch.<\/p>\n
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Ingredients<\/p>\n
6 tablespoons balsamic vinegar
\n2 lb (900 g) red onions, very finely sliced
\n2 x 100 g goats’ cheeses
\n1 oz (25 g) butter
\n1 level dessertspoon chopped fresh sage
\n8 sage leaves
\na little olive oil
\ncayenne for sprinkling
\nsalt and freshly milled black pepper<\/p>\n
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3 oz (75 g) butter, at room temperature
\n6 oz (175 g) plain flour
\n2 oz (50 g) strong Cheddar cheese, grated
\n\u00bd level teaspoon mustard powder
\npinch cayenne
\n1 egg, beaten
\nPre-heat the oven to gas mark 4, 350\u00b0F (180\u00b0C).<\/p>\n
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Equipment
\nYou will also need eight 3\u00bd inch (9 cm) diameter x 1 inch (2.5 cm) high mini flan tins, greased, and a 5 inch (13 cm) pastry cutter or plate to cut around.<\/p>\n
This recipe is taken from How to Cook Book Two.<\/p>\n
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First make up the pastry by rubbing the butter lightly on to the flour, then adding the cheese, mustard and cayenne plus just enough cold water to make a smooth dough. Then place the dough in a polythene bag to rest in the refrigerator for 20 minutes.<\/p>\n
After that, roll it out as thinly as possible and use a 5 inch (13 cm) cutter, or a saucer or something similar, to stamp out 8 rounds. Line the greased tins with them, then bake in the oven, centre shelf, for 15-20 minutes or until the pastry is cooked through but not coloured. Then cool the pastry cases on a wire rack and store them in an airtight tin until they are needed.<\/p>\n
To make the filling, melt the butter in a heavy-based, medium-sized saucepan, stir in the onions, balsamic vinegar and chopped sage, season and let everything cook very gently without a lid, stirring often, for about 30 minutes until they have reduced down and taken on a lovely glazed appearance and all the excess liquid has evaporated away. Then let the mixture cool until you are ready to make the tarts.<\/p>\n
To bake them, brush a little beaten egg on to each pastry case, pop them back into the oven, same temperature as above, for 5 minutes \u2013 this helps to provide a seal for the pastry and helps it from becoming soggy. Now spoon the onion mixture into the cases.<\/p>\n
Top each one with a slice of goats’ cheese and a sage leaf that has first been dipped into olive oil. Finally sprinkle with a little cayenne and bake for 20 minutes.<\/p>\n
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From Delia Smith The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases […]<\/p>\n","protected":false},"author":2,"featured_media":19992,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3481,287],"tags":[507,423,116,2743,2461,666,197],"class_list":["post-15692","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-baking","tag-balsamic","tag-cheese","tag-delia-smith","tag-recipes","tag-vegetables","tag-vegetarian"],"yoast_head":"\n