Ingredients:
Pastry:
100 g plain flour
2 oz butter
Enough water to bind (2-3 tablespoons)
Filling:
2 red onions
1 oz butter
1 oz brown sugar
1 tablespoon balsamic vinegar
Goats cheese:
175g goats cheese
1 egg yolk
1-2 tablespoons creme fraiche
Method:
1) I made the pastry the day before (get it out well before rolling or it is rock solid) and it is super simple. Rub the butter and flour together until it looks like fine breadcrumbs. Add the water until a dough is formed into a ball. Put in the fridge for about 30 minutes.
2) Preheat oven to 200 degrees c.
3) Make the jam whilst your pastry is chilling in the fridge. Slice the onions, and put everything in a saucepan (butter, sugar, balsamic) with the onions over a LOW HEAT. Stir occasionally. Bosh. It can pretty much do it's own thing.
5) Blind bake these bases for 5 minutes. At the same time, bake the little hearts/toppers separately.
7) To make the goats cheese filling, mix all the goats cheese with the egg yolk and creme fraiche. And a very, very liberal pinch of pepper. Or two.
8) Plonk one teaspoon of the (now ready) onion jam in the tart cases.
9) Spoon over the goats cheese mix until the tarts are full.
10) Bake for 8 -10 minutes until bubbling.
11) Place your little hearts on the top and voila!