Goat Cheese and Mascarpone Tart with Carmelised Onion


4 serves
60 minutes


A cheesy, creamy tart that works well as 4 mini serves or one large pie.




125g Mascarpone
250g Goat Cheese
1 Sheet frozen shortcrust pastry
2 Red onions
50ml Olive Oil
2 Eggs
Freshly cracked black pepper
raw beans or rice for blind baking


1 Preheat oven to 180ºC.
2 Cut the sheet of pastry into 4 x 12cm diameter circles. Fit each circle of pastry into an individual fluted tart shell 10cm in diameter. Place into the freezer for 10 minutes. Leave a bit of pasty hanging over edge in case pastry shrinks.
3 Line each tart with alfoil, fill with raw rice or beans and bake for 8-10 minutes until pastry is set and lightly coloured. Remove rice/beans and alfoil and allow to cool.
4 Peel and thinly slice the onions. Heat the oil in a large pan and cook the onion on a low heat until caramelised.
5 Crumble 200g of the goats cheese into a bowl and mix with the mascarpone, eggs and pepper.
6 Place a layer of caramelised onion in the bottom of each tart shell then fill with the goats cheese mix. Bake for 15-20 minutes until tarts are set and golden in colour.
7 Serve warm with the rest of the goats cheese crumbled on top and garnish with the chives.

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