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Warm onion tarts with Tagatesse, goat cheese and thyme

Label tagatesse
50 min
easy
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Preparation

1

Peel the onions and cut them in half. Then cut them into very fine half rings, or into strips (julienne).

2

Put a deep small pan or pot over a medium heat. Melt a knob of butter in it.

3

Stew the onion pieces in the butter. Stir and sprinkle the Tagatesse over it.

Reduce the heat a little and let the onions simmer for about 10 minutes. Don't let them turn brown.

4

Take the sheet of puff pastry, cut 8 triangles and place them on the baking dish covered with a baking mat or a sheet of baking paper.

 

5

Curl the edge of the puff pastry triangles to create a high edge. Press these edges firmly. Using a fork, prick a few holes in the bottom of each pastry. (Not in the edge!)

6

In the meantime, the onions have softened. Pour in a generous dash of raspberry vinegar, and a little red wine. Stir and simmer the onions for 10 minutes on a low heat.

 

7

Preheat the oven to 180 ° C.

Break the egg and put the yolk in a bowl. Add a tiny dash of lukewarm water and beat the egg yolk.

8

Use a kitchen brush and coat the edges of the pastries generously with the mixture.

Place the puff pastry tarts in the hot oven at 180 ° C and bake until golden brown. Allow about 15 minutes for this.

9

Set aside the pastries. Keep the oven warm at 180 ° C.

10

Zipper the leaves of the thyme sprigs. Finely chop them with a sharp knife and add the thyme to the softly stewed onions. Taste and add some salt and pepper to taste.

11

Fill each puff pastry pastry with a spoon of the fresh onion jam.

Place a piece of soft goat cheese on each cake and bake the cakes in the oven at 180 ° C. This takes around 10 minutes on average.

12

Serve the tarts warm.

Ingredients

4
People
  • 80 g fresh goat cheese (without crust)
  • 1 sheet puff pastry
  • 2 onions
  • 1 egg
  • 1 knob of butter
  • 2 twigs of fresh (young) thyme
  • 1 splash of red wine
  • 1 dash of raspberry vinegar
  • 1 teaspoon tagatesse sweetener
  • 1 pinch of pepper
  • 1 pinch of salt

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