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Print this Recipe    Goatcheese Onion

Goat Cheese and Onion Tart
Serves 6

4 medium tomatoes, cut into quarters
4 red capsicum, cut into large slices, removing seeds
1 kg brown onions
1 Tbsp plus 1 tsp sugar

Tart base pastry (ready made short crust)
200g soft young goat cheese
2 Tbsp extra virgin olive oil
Salt and pepper

Place the tomatoes and capsicum (skin side up) onto a baking tray,
sprinkle the tomatoes with a tsp sugar and a little salt. Drizzle
both the capsicum and tomatoes with some oil and put into the oven
until the tomatoes are roasted and the capsicum skin has blackened.
Place the capsicum pieces in a plastic bag until they are cool.
Peel the skin off. Saute the onions in some olive oil with 1 Tbsp
sugar until it forms a marmalade consistency. Place the pastry into
a flan or pie dish. Cover with some grease proof paper, add some
dried beans and blind bake in oven at 190C for 10 minutes. Remove
beans and baking paper. Make sauce from the capsicum by mashing
the flesh with a little olive oil, seasoning to taste, then straining.
Spread caramelised onion on bottom of pastry case, and top with
dollops of goat cheese. Bake in oven at 190C or grill for a couple
of minutes to warm cheese.

To serve, place the tomato pieces on top of slices of tart and
garnish with a mixture of lettuce leaves and drizzle with the
capsicum sauce and an optional accompaniment of olive quenelle (see
below).


Olive Quenelle

2 Tbsp black olives, pitted
2 tsp finely chopped shallots
2 tsp finely chopped garlic

Blend together and mould into an egg shape with two teaspoons.

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