red onion and goats cheese tart.

shopping list

♥ two red onions, chopped
♥ one small goats cheese
♥ five eggs
♥ 150ml milk
♥ ready to roll shortcrust pastry

 

both this red onion and goats cheese tart and the asparagus and cheddar tart below made up my starter this christmas day. we went over to my grandparents this year, with me providing the starter, my grandma in charge of the main event, my mum and sister in charge of desserts and my aunt bringing along a fab cheese board.

 

so for this tart, you follow the same whisking eggs and milk together for the tart. then, for the filling, add the chopped onion followed by the egg and milk mixture.

 

for the sheet of pastry to fit, you can see (to my mother's horror) i went for a rustic look. i laid the pastry sheet on top as i came in a rectangle, then tore off any excess and played jigsaw with the pastry.

 

i then baked for around 25 minutes at 200 degrees and once set (ish) placed the slices of cheese on top and baked for another 10 minutes, or until the crust and goats cheese rind goes golden. mmmmm!

 

asparagus and cheddar tart.

shopping list

♥ 250g asparagus, boiled for 5 minutes
♥ 200g cheddar cheese, grated
♥ five eggs
♥ a sheet of ready made shortcrust pastry
♥ 150ml milk

so this christmas, my job was to made the starter for christmas dinner. it had to be for 11 people, from teenagers to grandparents - so nothing too fussy. i couldn't use the oven as that would be taken up with turkey and trimmings. but i didn't fancy just making a prawn cocktail, tomato soup or pate on toast!

i decided i would make a couple of flavours of tart. this one being asparagus and cheddar and one goats cheese and red onion tart - which is in the next post.

as i have been working during christmas and wanted something quick and simple (so i could go out on christmas eve!) i used jus roll ready to roll shortcrust pastry. this recipe is really simple with lovely results whatever your filling of choice! plus - i was super lucky in that the sheet of pastry fitted my baking tray perfectly.

preheat the oven to 200 degrees.

both follow a similar start - whisking the 5 eggs in a jug and then adding the milk. next add the filling to the base. this was a layer of most of the grated cheese followed by rows of asparagus on top. then slowly pour over the egg and milk mixture, followed by the last bits of cheese.

bake in the oven for at least 30 minutes, check with a little shake of the tin to see if it has set. if it still looks gooey or you just want a more golden finish, bake for another 10 minutes.

i served with a simple side of rocket and cherry tomatoes, with balsamic dressing.

say cheese.

shopping list.
♥ a miniature camembert
♥ a few sprigs of rosemary
♥ a little chopped garlic
♥ your favourite bread

dipping and dunking soldiers into gooey egg yolk, liquorice into sherbert, nachos into salsa and biscuits into the perfect cup of tea. bliss.

crusty bread and baked boxed camembert is just another of these combinations of guilty pleasures.

and don't forget a dash of olive oil, fresh rosemary, chopped garlic and salt and black pepper before you put it in the oven.

in the picture above i had mine with roasted tomato and olive mediterranean bread.

bake at a low temperature, 180 degrees, gas mark 4ish, for around 15 minutes. or just when it looks too gooey and delicious to leave in any longer. beautiful.