And double wow!
When you see a recipe on TV (The Incredible Spice Men) and your mouth waters. You know all too often when you yourself try it… Your taste buds feel cheated by your eyes. This recipe does no such thing! The melding of red onions, caraway seeds and balsamic vinegar into a rich onion marmalade, complimented with goats’ cheese is truly inspirational!

What you need
Shortcrust pastry… You can make your own or buy it.

The onion marmalade…
85g unsalted butter… Use what you have and season later accordingly.
450g of red onions… Thinly sliced.
1 tablespoon of soft brown sugar… I added two!
1 tablespoon of caraway seeds
80ml of balsamic vinegar
Salt and freshly ground black pepper

The filling…
2 free-range eggs… medium or large
200ml of double cream
150-200g of goats’ cheese… sliced
Fresh coriander… Just the leaves for a garnish

Tart/flan case 25cm/10″… I used a 9″ case and it will serve 4.

What to do

Pastry case
Roll out your pastry, pick it up using your rolling pin and lay into tart case… Trimming the pastry before you cook it but remembering there will be shrinkage. How to trim your pastry!
Prick the base with a fork.
Preheat the oven on 190C (375F/Gas mark 5.
Line the base with parchment and fill with baking beans.
Place in oven for about 10 minutes, remove beans and parchment, replace in oven until the base is golden brown… it takes about 10 to 15 minutes.
Remove and set aside ready to be filled.

The onion marmalade…
Using a large frying pan (make sure you have a way of covering it), add the butter and oil on a medium heat until it foams.
Add the onions and caraway seeds and cook for 5 minutes, stirring often.
Stir in the soft brown sugar, season with salt and black pepper, stir and cover for 10 to 15 minutes. You will notice the juices will have come out of the onion.
Uncover the pan and increase the heat. Continue to cook for about 20 minutes to reduce the liquid. Whilst waiting preheat the oven to 200C (400F/Gas mark 6.
When the mixture reaches a consistency of marmalade, remove from the heat and stir in the balsamic vinegar.
Continue to season to taste.

The filling…
Crack the eggs into a jug, add the double cream and beat.
Add the onion marmalade mix to the jug and mix together.

Pour the mixture into the pastry case.
Slice the goats’ cheese and arrange on top.
Place in the preheated oven for 30 to 35 minutes.

Remove from the oven, allow to cool slightly and garnish with coriander leaves.

What to do next..
Serve with whatever you want.. Whether it’s a light salad or sweet potato wedges.. But importantly…

Share and enjoy!

Ps.. Apologies for the picture, we were so looking forward to eating it I forgot to take a picture until we’d eaten most of it!


Pps I proper photo… Before we ate it this time!