Exquisite Caramelised Red Onion & Goats Cheese Tarts: A Gourmet Recipe for Any Occasion
Experience the perfect harmony of sweet, tangy, and creamy flavors in these exquisite tarts, featuring a crisp parmesan pastry, rich balsamic caramelised red onions, and creamy goats cheese custard.
You might be surprised to learn that for a significant period of eighteen months, my partner Damian, our dog Ringo, and I (along with our cat Skitz, who eventually settled with my parents), swapped our bustling life in Birmingham for a charming yet intensely challenging experience managing a village pub in West Sussex. This wasn’t a planned career move; my mum had purchased the pub and quickly found herself overwhelmed, needing a helping hand. Despite having absolutely no prior experience in hospitality, let alone bar work, we packed our bags and moved into the upstairs living quarters of the establishment, ready to dive headfirst into the unknown.
Those eighteen months were a whirlwind of learning and constant activity. We quickly became jacks-of-all-trades, mastering everything from pouring pints and waiting tables to assisting in the kitchen, managing inventory, hiring and training staff, organizing local events, and even tackling the less glamorous tasks like cellar maintenance and drain cleaning. The steep learning curve was undeniable, but we gained an invaluable insight into the sheer dedication and diverse skill set required to keep a small business running smoothly. We learned about customer service, financial management, and the often-unpredictable rhythms of community life in a small village.
While there were certainly many positive aspects to our time at the pub – we met some truly wonderful people, forged lasting friendships, and immersed ourselves in the beautiful West Sussex countryside (I even got back into horseriding, a long-lost passion after having to sell my own horse years earlier) – the experience was overwhelmingly stressful. Living above the business meant there was a constant blurring of personal and professional boundaries. Privacy became a luxury we rarely enjoyed, and the concept of a “day off” or even a few uninterrupted hours to ourselves simply didn’t exist. The demands were relentless, and the pressure was immense.
Financially, the pub struggled, meaning our earnings often dipped below minimum wage. The combination of financial strain, the non-stop demands, and the constant exposure to a handful of particularly difficult, occasionally intrusive, and even racist local patrons took a heavy toll on our well-being. This intense environment led to heightened tensions, not just between us and the head chef/co-owner, but also with my mum and, unfortunately, even with each other. The stress became unsustainable, making it clear that a change was necessary for our mental and emotional health.
After much deliberation, we made the difficult but ultimately liberating decision to leave the pub and return to Birmingham. The relief and sense of peace we found back in our old city were immense. It was an experience that shaped us in profound ways, teaching us resilience, adaptability, and the true meaning of hard work. However, it was also an experience that neither of us ever wishes to repeat.
Fast forward a few years, and the long and winding story of the pub has finally reached its conclusion. My mum recently decided to sell the establishment, and as she and Serge, the chef/co-owner, have no intention of re-entering the demanding restaurant business, they’ve embarked on the generous task of offloading some of the pub’s extensive kitchen equipment. And when I say “extensive,” I truly mean it. My modest kitchen, already challenged by its less-than-ideal design and limited storage space, is now overflowing with high-quality culinary tools and appliances. While fitting it all in is a significant logistical puzzle, I’m incredibly grateful. This is equipment far superior to anything I could ever afford myself, ensuring I’ll likely never need to purchase another pan again (though I won’t make any promises!).
Beyond the equipment, there was also a considerable amount of food that needed to be cleared out. As a result, my cupboards and pantry are now wonderfully stocked with an array of ingredients. Among this bounty was a truly massive bag of vibrant red onions and a substantial kilogram log of creamy goats cheese. It was these generous provisions that immediately inspired the creation of these delicious and surprisingly simple Caramelised Red Onion and Goats Cheese Tarts – a perfect way to honour the end of one chapter and the beginning of another in my culinary adventures.
These savory tarts feature a truly exceptional base: a crumbly, flavorful shortcrust pastry enriched with grated Parmesan cheese and a hint of caraway seeds. It’s remarkably easy to prepare, whether you choose the convenience of a food processor or prefer the traditional method of rubbing the butter in by hand. The key to achieving that wonderfully crisp and flaky texture is ensuring both your butter and water are ice cold when you begin. This prevents the butter from melting too quickly, creating pockets of steam in the oven that result in a light, airy crust.
Given the moisture content of the delectable filling, it’s essential to blind bake the pastry before adding the liquid mixture. This crucial step prevents a soggy bottom, guaranteeing a perfectly golden and crisp tart shell. You’ll need some ceramic baking beans for this, but don’t worry if you don’t have any; dried rice or beans make an excellent substitute and work just as effectively.
The heart of these tarts lies in the filling, which begins with red onions slow-cooked to perfection. They are gently simmered with sugar, aromatic balsamic vinegar, earthy thyme, and a touch of star anise. This patient cooking process transforms the onions into a beautifully soft, sticky, and intensely sweet and tangy caramelised confection. This luscious onion mixture is then generously topped with a creamy egg custard, a rich blend of eggs, whole milk, and double cream, subtly spiced with a generous pinch of freshly grated nutmeg and seasoned to perfection. Finally, a generous round of tangy goats cheese is placed on top of each tart. I used slices from the kilogram log I inherited, but you can easily use two 100g rounds, slicing each into two for perfectly portioned tarts.
For an added touch of elegance and a subtle, fragrant note, I chose to garnish my tarts with small sprigs of fresh rosemary. While they certainly enhance the overall experience, they are entirely optional; the tarts are utterly delicious even without this aromatic flourish.
This versatile recipe is designed to make four individual 13cm (5-inch) tartlets, which are perfect for single servings or as elegant appetizers. However, if you prefer, you could easily adapt it to make one larger 20cm (8-inch) tart, though be aware that the baking time will need to be adjusted accordingly, likely requiring around 30 minutes. Regardless of size, the result is consistently delightful: creamy and rich, with the perfect balance of sweetness and tanginess from the caramelised onions and distinct flavor of the goats cheese, all rounded out by a subtle hint of spice.
We thoroughly enjoyed these gourmet tartlets as a satisfying main meal, accompanied by a vibrant, fresh green salad. Their elegant presentation and rich flavors also make them an ideal choice for a sophisticated starter at a dinner party. A quick note for our vegetarian friends: if you’re aiming for a completely vegetarian dish, please ensure that the Parmesan cheese you use is suitable for vegetarians, as some varieties contain animal rennet. These Caramelised Red Onion and Goats Cheese Tarts are truly a testament to how simple, quality ingredients can be transformed into something utterly spectacular, proving that even kitchen clear-outs can lead to delicious new discoveries!
Caramelised Red Onion and Goats Cheese Tarts Recipe
Print
Caramelised Red Onion & Goats Cheese Tarts
Ingredients
Pastry
- 200 g plain flour
- 100 g cold butter diced
- 20 g parmesan grated
- ½ tsp salt
- 1 tsp caraway seeds optional
- 3-5 tbsp ice cold water
Filling
- 500 g red onions thinly sliced
- 2 tbsp olive oil
- 1 star anise
- 1 tsp dried thyme
- 75 ml balsamic vinegar
- 3 tbsp dark brown sugar
- 2 eggs
- 90 ml whole milk
- 80 ml double cream
- generous pinch grated nutmeg
- salt and pepper
- 200 g goats cheese rounds two 100g rounds, each cut into 2 slices
- 4 small sprigs fresh rosemary to garnish optional
Instructions
-
Place the flour, diced cold butter, grated parmesan, salt, and caraway seeds (if using) into a food processor. Blitz until the mixture resembles fine breadcrumbs. With the motor still running, add the ice-cold water, one tablespoon at a time, until the pastry begins to come together and form a ball (you might not need all the water). Alternatively, if making by hand, rub the butter into the dry ingredients until crumbly, then gradually add the water to form a dough.
-
Gently form the pastry into a neat ball, wrap it tightly in clingfilm, and place it in the fridge to chill for at least 30 minutes. This resting period is crucial for a tender, flaky crust.
-
Meanwhile, prepare the delicious caramelised onions. Heat the olive oil in a wide, heavy-bottomed pan over a medium-low heat. Add the thinly sliced red onions and the star anise. Cook gently for about 15-20 minutes, stirring occasionally, until the onions are beautifully soft, translucent, and have developed a lovely golden-brown hue.
-
Once the onions are soft, stir in the dried thyme, balsamic vinegar, and dark brown sugar. Continue to cook for another 10 minutes, allowing the mixture to thicken and become wonderfully glossy and sticky. Remove from the heat, discard the star anise, and set aside to cool completely.
-
Divide the chilled pastry into four equal portions. On a lightly floured surface, roll out each portion into a circle large enough to line a 13cm/5in tart tin. Carefully line each of the four loose-bottomed tart tins with the pastry, gently pressing it into the edges and up the sides. Trim off any excess pastry from the edges. Prick the bottom of each pastry case all over with a fork to prevent it from puffing up during baking. Return the lined tins to the fridge to chill for another 10-15 minutes.
-
Preheat your oven to 180°C/350°F/Gas mark 4 while the pastry is chilling.
-
To blind bake the pastry, line each chilled pastry case with a crumpled piece of greaseproof paper and fill with ceramic baking beans (or dried rice/beans). Bake in the preheated oven for approximately 20 minutes. Carefully remove the paper and baking beans, then return the pastry cases to the oven for a further 10 minutes, or until the pastry is a pale golden color and looks dry.
-
While the pastry cools slightly, prepare the creamy custard filling. In a medium bowl, whisk together the eggs, whole milk, double cream, and a generous pinch of freshly grated nutmeg. Season with salt and pepper to taste.
-
Spoon the cooled caramelised onion mixture evenly into each blind-baked pastry case. Carefully pour the egg custard mixture over the onions, ensuring it fills almost to the top of the pastry. Place a round of goats cheese on top of each tart. If using, garnish each tart with a small sprig of fresh rosemary for an aromatic touch.
-
Bake the tarts for approximately 20-25 minutes, or until the filling is golden, beautifully puffed up, and set in the center. Allow them to cool slightly in their tins before carefully turning them out and serving warm. These tarts are wonderful served with a fresh side salad.