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Monday
Apr122010

Bergerac’s French Red Onion and Goats Cheese Tart

Simple, rustic, French provincial cooking - perfect for a light meal with salad on a summer’s day/eve with a glass of wine. Fresh yet full of punchy flavour.

"The recipe is from a summer that I spent in Bergerac in the south of France (the town of Cyrano de Bergerac! - Roxanne the movie). The host of the amazing summer homestead was a chef in London prior to renovating the 3 houses making them holiday rentals for the rich. I love this recipe. I will never forget the first evening making it, drinking the local rose (which you must always do at dusk when in this region) before opening a bottle of Veuve. I will remember being amazed at the ease to make one of the tastiest tarts ever... (And since childhood I have only like goats milk products), and we used a local chèvre that we bought that day off the farmer!"- Jeneffa Soldatic.


Pictured: Bergerac’s French Red Onion and Goats Cheese Tart

1 pastry flan prepared, precooked for ten minutes
4 medium Spanish onions, peeled and sliced
1 tbsp sugar
1 tbsp vinegar
100g of goat cheese (soft chèvre with rind preferred, e.g. Woodside Virgo Fresh Goat Milk Cheese), cut into slices
Olive oil

Preheat oven 180°C, or 160°C fan forced

In warm - hot fry pan fry the onions in oil till they are reduced and soft.
Dissolve the sugar in the vinegar.
Once the onions are soft, add the vinegar/sugar mix and slowly cook through, caramelising the onions.

Fill the flan with the onions, then layer the goat cheese on top.

Place in moderate oven for 30 minutes or till crust is ready and goat cheese golden.

Serves 3 - 4

Pictured: Red Onions prior to caramelising