Goat's Cheese, Thyme & Carmelised Onion Quiche
The pastry is the one I make for virtually everything. It's a lovely rich & crumbly shortcrust. Be really kind to it. Don't overmix or overhandle it, be kind & gentle to it, keep it cool until baking and it will be just fabulous.
This recipe will make 12 x3" tartlettes or 24x 1.5" or even 1 large 8/9" tart.
To make around 12 tartlettes
If you prefer to measure your ingredients then here's the link to an Easy Conversion Chart
2oz vegetable shortening or lard
8oz plain flour
1oz grated cheddar
sprinkle of cayenne pepper
1 beaten egg to bind. perhaps a little water may be needed as well
2 large onions finely sliced
1 tbsp red wine or sherry vinegar
2 tsps brown sugar
1 oz butter
300 gms of goats cheese log.
50 gms Boursin
2 large eggs
1/4pt double cream
few sprigs of thyme chopped
Make the pastry by rubbing the fat with the flour until the breadcrumb stage, add the cheese & beaten egg & cayenne pepper, bring together & add a little water if necessary. Leave to rest for around 30 mins in the fridge before rolling out quite thinly.
Line the well greased tart tin (I quite often use a muffin tray if making individual tartlettes) with the pastry. Pop back in the fridge for about 20 minutes to firm up.
Heat the oven to 180c/360f
If you're making a large tart... then line the pastry with baking parchment and cover with baking beans or similar. Pre-bake for around 15 minutes, remove the beans and parchment and pop back in the oven until the pastry base is almost cooked. You won't have to pre-bake the pastry for the tartlettes...just fill as below.
Meanwhile fry the onions in the butter with a good pinch of salt gently until soft, add the vinegar & sugar and continue to cook until caramelised.
Beat the eggs, add the Boursin cheese and cream mix through. Add the thyme a few grinds of pepper & salt. Either mix the cooled onions in with the cream & eggs etc or place them on the pastry base, which ever you prefer.
Add to the pastry case. Don't be tempted to overfill if you've too much mixture. Thinly slice the goat's cheese log and arrange on the top. Sprinkle over a little grated nutmeg. Place the tart on a hot preheated oven tray & bake 180c/360f for around 15 mins, turn down to 160c for another 10 mins or so until the pastry is golden brown. Just test to make sure the filling is set and the pastry at the bottom is cooked through. Leave to cool to room temperature before removing from the tin.
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