I'm not quite sure I can explain to you all just how good these tarts are. If I told you they are one of the best things I have ever eaten, would that be convincing enough? I haven't been able to stop thinking about them if that gives you any indication and I want to make these every day for the rest of my life. If not for the fear of an expanding waistline and heart palpitations, I guarantee you I would.
I made these tarts for company the other night and they were overjoyed, they loved them. I found them particularly great for company because I made the dough and caramelized the onions the night before and just assembled and baked them right before our company arrived. This was my first time making a savory tart and it has opened up a whole new world for me. Although there is absolutely nothing I would change about these tarts, I can't help but thinking about the endless possibilities for different flavor combinations. These tarts however, are officially my opening act, they are flawless and I can't wait to make them again and again and again.
RECIPE (from Bron Marshall)
1 cup high grade flour
½ teaspoon of salt
½ teaspoon of baking powder
7 TBSP of butter, cut into small cubes and then frozen
¼ cup of iced water, approximately
(or if you prefer 250 grams of store bought puff pastry)
Place flour, salt and baking powder in to a food processor, pulse to mix.
Add the small frozen butter cubes and very briefly pulse again to mix and break up the butter a little more.
Add enough of the iced water just to bring the pastry together in a few short pulses and form a soft dough.
On a lightly floured board roll the pastry out to a ½ cm thickness and cut 4 disks about 16cm in diameter.
Chill the pastry disks for 20 minutes or until you’re ready to assemble the tarts.
3 medium onions
1 TBSP of olive oil
2 TBSP brown sugar
1 TBSP of balsamic vinegar
Peel and slice the onions thinly.
Heat a large sauté pan and add the olive oil and onions over a low heat.
Gently cook the onions without colour for 10 minutes or until they’re very soft.
Add the brown sugar and balsamic vinegar and continue to cook over a low heat and stirring frequently for 20 to 30 minutes.
Once the onions are beautifully soft, ‘caramelized’ sticky and jam like, set aside to cool.
To assemble the tarts:
The 4 pastry disks
The cooled caramelized onions
80 grams of Goats Cheese, crumbled
8 dried figs, sliced
Preheat your oven to 375 degrees.
Divided the onion mixture between the four pastry disks, top with the sliced figs and crumbled goats cheese.
Turn each tart’s edge in over the filling slightly to form a free form shape, crimping in about 8 places and place on a baking sheet. Bake for 20 to 25 minutes or until golden and crisp.
Brush with the following glaze:
½ cup of Manuka honey, warmed a little (you can use regular honey)
½ cup of whole grain mustard
Mix together well and brush over the tarts while they’re still hot from the oven.