https://www.cutoutandkeep.net/projects/red-onion-and-goats-cheese-tarts • Posted by Sidetrack London
Fruity and elegant with deep violet red and ruby tones, a glass of KUDA Pinot Noir was the perfect wine to start our date. We used a splash to infuse the red onions in the tart bringing out the notes of sun-baked herbs, vanilla and dried fruit of the wine.
Fruity and elegant with deep violet red and ruby tones, a glass of KUDA Pinot Noir was the perfect wine to start our date. We used a splash to infuse the red onions in the tart bringing out the notes of sun-baked herbs, vanilla and dried fruit of the wine.
Chop the red onions into thin hoops.
Saute the onions with olive oil until soft and golden. Season with salt, pepper, honey and brown sugar.
Add the red wine and cook until caramelised. Place to one side and leave to cool.
Roll out the puff pastry into a thin sheet and use a medium sized bowl to cut four circles.
Use a heart shaped cookie cutter to cut four large hearts out of the pastry.
Use a smaller heart shaped cookie cutter to cut out little hearts with the remaining pastry.
Grease a baking tray and place the pastry circles on top. Carefully fold the edges in to create a thin lip.
Make a pretty pattern around the edges by pressing with a fork.
Divide the goats cheese into four.
Spread the goats cheese on the bottom of each tart.
Top with the caramelised red onions.
Top each tart with a large heart in the middle.
Decorate with the smaller hearts around the edges.
Bake in an oven for 12 minutes at 200'c or until golden before serving on a bed of rocket.