So strawberries are back in season and taste great at this time of year, but isn’t about time we did something a bit different with them? Using strawberries in savoury food has become more and more popular in recent times, pairing them with ingredients like balsamic vinegar or black pepper. This recipe is great for a lunch or picnic component as the warmer weather embraces us and is rather impressive to boot, combining the rich and creamy tastes of a goats cheese and onion tart with a sweet and tangy strawberry accompaniment.
Caramelised red onion and goats cheese tarts with Jubilee Strawberry compote and rocket salad
2015-03-17 22:32:54
Serves 6
A perfect summer snack dish for those who like a little indulgence
Prep Time
30 min
Cook Time
40 min
Ingredients
- 375g ready rolled puff pastry
- 1 tbsp olive oil
- 2 red onions, sliced into eighteen segments
- 2 tbsp balsamic vinegar (one for tart, plus one for compote?)
- 2 tbsp brown sugar (one for onions, plus one for compote?)
- 40g hard goats cheese
- 6 small rosemary sprigs
- 1 egg yolk, lightly beaten
- 200g Jubilee strawberries, hulled and cut into quarters
- 50ml red wine
- large handful of rocket salad
- salt and freshly ground black pepper
- N.B. You will also need: 2 baking sheets, lined with baking paper
Instructions
- Put the baking sheets in the oven and heat to 200C, fan 180C. Heat the oil in a large pan, then soften the onion for 5 minutes. Turn up the heat, then add the 1 tbsp each of balsamic vinegar and brown sugar. Bring to the boil, then simmer for 5 minutes until tender and sticky. Leave to cool a little, then season to taste.
- Roll out the pastry and cut into four equal sized rectangles. Lift onto the hot baking sheet, prick the pastry a few times with a fork, then place three red onion segments on to each, leaving a 1.5cm border along the edge. Crumble a few pieces of goats cheeses, then top with a rosemary sprig. Brush the edges of the pastry with the egg, then chill until ready to bake.
- Bake for 20 minutes or until golden and crisp.
- Meanwhile, make the strawberry compote. Add the Jubilee strawberries, remaining balsamic vinegar and brown sugar into a small pan, and bring to a simmer for a few minutes, or until the strawberries begin to break down a little. Add the red wine and simmer for a further five minutes. Remove from the heat and set aside until needed.
- Serve the tarts with a little rocket salad and a spoonful of strawberry compote.
Notes
- Grown on British soil, Jubilee Strawberries are available from May to September in the premium ranges of the UK’s major supermarkets; Sainsbury’s Taste The Difference, Tesco Finest, Marks & Spencer Top Tier, Asda’s Extra Special and Waitrose Specialty ranges.
Tasting Britain https://tastingbritain.com/