Once you have a good gluten free pastry recipe tarts are a great idea for starters, picnics and party food. I love savoury tarts and in particular I love this red onion and goats cheese version, the sweetness of the onions works so well with the cheese. This is a good recipe to prep for a dinner party as you can caramelise the onions, make the pastry and line your tart tin the day before so you just have to blind bake and then fill the tart shell the day of your party with no floury mess to clean up.
For a 9” tart tin
8 ounces Doves Farm GF plain flour
1 teaspoon xanthan gum
¼ teaspoon salt
2 ounces of cold butter
2 ounces of cold lard
Cold water for mixing
1. Mix together the flour, salt and xanthan gum in a bowl.
2. Grate or cut in the cold butter and lard and mix with your finger- tips until you get the consistency of fine bread crumbs
3. Add enough cold water to bring the dough together.
4. Wrap in cling film and chill for a half an hour.
5. Roll out the pastry to fit your tin or simply press the pastry in to a buttered loose bottom tart tin.
6. If making the pastry the day before you need it you can cover the pastry lined tin with cling film and leave it in the fridge until you are ready to use it.
7. To blind bake the pastry shell, heat your oven to Gas 5/190c/375. Line the pastry shell with parchment paper and fill with baking beans. Cook in the pre heated oven for 20 minutes. Once cooked carefully remove the parchment paper and baking beans and leave the shell to rest for a few minutes.
Caramelised Red Onions
Four large red onions
5 tablespoons of olive oil.
I star anise (optional)
I teaspoon of brown sugar
I teaspoon of red wine vinegar
Salt & pepper to taste
- Finely slice your onions in half moons
- Heat the oil over a moderate heat and add the onions and star anise. Stir to coat them with the oil.
- Reduce the heat to low and allow the onions to cook down. This will take about 30 to 40 minutes
- Add the brown sugar and vinegar and season to taste.
Pre heat the oven to Gas 5
One log of soft goats cheese, about 4 ounces
4 eggs, lightly beaten with a fork
Salt and pepper
A bit of grated parmesan, this is totally optional but I will never say no to extra cheese.
- Spread the caramelised onions over the base of the pre baked tart shell
- Slice the goats cheese, or crumble it with your fingers and arrange over the onions.
- Add the salt and pepper to the beaten eggs and pour into the tart shell.
- Grate over a bit of parmesan if you like
- Place the tart in the oven and cook for 25 to 30 minutes until the egg is set and the top is golden.
The tart is best served warm with a nice side salad but is also delicious cold for a picnic.