Create and Cook 2012 recipes - Rosary and Red Onion Tart - Serves 2


Red onion filling

30g butter

2 medium red onions, sliced thinly

3 tbsp balsamic vinegar

1 tbsp brown sugar

Salt and pepper

1 tbsp home-grown thyme leaves, finely chopped

100g Rosary goats cheese

4 sprigs thyme


100g plain flour

50g butter

30g Lyburn Gold cheese, grated

¼ tsp mustard powder

Pinch cayenne pepper

2 medium eggs, beaten

Full Method

Red onion filling

1. Preheat oven to 180°C/Gas Mark 4.

2. Slightly grease 2 x 10cm flan tins.

3. Melt the butter in a large saucepan, stir in the red onions, and cook for 3 – 4 minutes until soft.

4. Pour in the balsamic vinegar and sugar. Season with salt and pepper and cook gently for 30 minutes until glossy.

5. Stir in the chopped thyme. Remove from heat and leave to cool.


6. Rub together the flour and butter in a large bowl until it resembles breadcrumbs.

7. Stir in the cheese, mustard powder, and cayenne pepper. Add 1 beaten egg and mix to form a smooth dough. Wrap in cling film and chill for 20 minutes.

8. Roll out pastry and line the flan tins, prick the base and line with greaseproof paper. Place onto a baking tray. Bake for 15 – 20 minutes.

9. Remove from the oven and brush the base with extra beaten egg. Bake for 5 minutes.


10. Spoon the onion mixture into the cases. Top with a thick slice of goats cheese, place onto a baking tray and bake for 10 – 12 minutes.

11. Garnish with thyme and serve with a seasonal salad and new potatoes.

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