Instructions
- Prepare the pastry: Roll out the shortcrust pastry to line your tart tin. Prick the base with a fork and chill in the fridge or freezer for 20 minutes.
- Preheat the oven: Heat to 180°C (fan 160°C).
- Caramelise the onions: Melt the goat’s butter in a large pan over medium heat. Add the onions and season with salt and pepper. Cook gently for 30 minutes, stirring occasionally, until softened and golden. Add the vinegar and cook for another 15 minutes, until silky and glossy. Stir in the double cream, then remove from the heat and leave to cool slightly.
- Blind bake the pastry: Line the chilled pastry with greaseproof paper and fill with baking beans. Bake for 20 minutes, then remove the paper and beans and bake for another 5–10 minutes, until the base is crisp and golden.
- Make the filling: Grate half the Woldsway goat’s cheese and cut the rest into 1cm cubes. Beat the eggs, then stir in the cooled onion mixture and grated cheese.
- Assemble the tart: Pour the filling into the pastry case. Arrange the cubes of Woldsway cheese and the soft Abergavenny goat’s cheese pieces on top.
- Bake: Bake for 35 minutes, until golden and set with a slight wobble in the centre.
- Finish & serve: Cool slightly, then remove from the tin and transfer to a plate. Sprinkle with thyme or chives. Serve warm or at room temperature with a spoonful of sweet chutney and a crisp green salad.