We're constantly being asked for lots of the recipes that we cook for our guests here at Le Perchoir des Paons, but the most popular one of all seems to be Susie's Red Onion & Goat cheese tart, so we thought you might like to share it.
Susie’s Red Onion & Goat Cheese Tart
This recipe serves 4 – 6 as a main course or 8 as a starter. You will need:
• A non-stick flan tin 25cm (10”)
• Packet of puff pastry
• 5 red onions
• 5 large eggs
• 100g soft goats cheese (I usually use a local Quercy cheese called Cabecou but any soft one will work)
• Salt, fresh ground pepper and grated nutmeg
• Cooking oil (I use a mixture of olive oil and sunflower oil)
1. Slice the red onions into rings about 5mm thick and saut̩ with a tablespoon of cooking oil, adding a little salt and ground pepper. Cook the onions until they are soft trying to keep the rings intact, as much as possible Рleave to cool.
2. Roll the puff pastry out to fit the lightly greased flan tin and trim to fit.
3. When the onions are cool arrange them in the pastry case.
4. Depending on the type of goat’s cheese you use either slice or break into small pieces (about the size of a 50p) and arrange on top of the onions.
5. Next whisk the 5 large eggs until light and fluffy, adding salt and pepper to taste, and then pour this mixture over the top of the onions and goats cheese in the flan case. Sprinkle fresh grated nutmeg over the top
6. Place into a preheated oven (190° C/Gas mark 5) for about 30/35 minutes until the mixture is cooked and the pastry is golden
7. Cut the tart into wedges and serve immediately with a green salad.
We hope that you enjoy it as much as our guests do - even people who claim not to like goats cheese love it. Hopefully another of Susie's pastel images will also whet your appetite.
This recipe serves 4 – 6 as a main course or 8 as a starter. You will need:
• A non-stick flan tin 25cm (10”)
• Packet of puff pastry
• 5 red onions
• 5 large eggs
• 100g soft goats cheese (I usually use a local Quercy cheese called Cabecou but any soft one will work)
• Salt, fresh ground pepper and grated nutmeg
• Cooking oil (I use a mixture of olive oil and sunflower oil)
1. Slice the red onions into rings about 5mm thick and saut̩ with a tablespoon of cooking oil, adding a little salt and ground pepper. Cook the onions until they are soft trying to keep the rings intact, as much as possible Рleave to cool.
2. Roll the puff pastry out to fit the lightly greased flan tin and trim to fit.
3. When the onions are cool arrange them in the pastry case.
4. Depending on the type of goat’s cheese you use either slice or break into small pieces (about the size of a 50p) and arrange on top of the onions.
5. Next whisk the 5 large eggs until light and fluffy, adding salt and pepper to taste, and then pour this mixture over the top of the onions and goats cheese in the flan case. Sprinkle fresh grated nutmeg over the top
6. Place into a preheated oven (190° C/Gas mark 5) for about 30/35 minutes until the mixture is cooked and the pastry is golden
7. Cut the tart into wedges and serve immediately with a green salad.
We hope that you enjoy it as much as our guests do - even people who claim not to like goats cheese love it. Hopefully another of Susie's pastel images will also whet your appetite.
Obviously if you come and stay with us you can taste it without having to cook it and maybe learn to paint as well!!
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