Tuesday, 18 October 2016
Blackberry, Goats Cheese & Onion Tart with Balsamic Glaze
My blackberry picking has been mostly nonexistent this year, we did pick some while we were camping , one of the best things about cycling around country lanes is finding fresh fruit and people selling homemade jams and marmalade outside their houses. Having fresh blackberries on your breakfast outside on a sunny morning while camping, best thing ever!
I was on the lookout way too early and all the bushes we usually hit weren’t ready yet, I found some big juicy looking ones by the side of the river where I usually walk but right before I was going to pick them they cut all the bushes down, what a waste of some bloomin’ good blackberries. I got busy and now the majority of them are gone but these berries are curtsy of the bush outside my granddads house. The bush isn’t very big but nobody seems to pick them, they do live at the end of a lane but it’s right near a school, you’d think someone would of snatched them all up. Anyway, more for us!
This idea was created on one of those walks along the river and it tastes way better than I imagined, I was a tad worried it was going to be too sweet but it's sweet, tangy and everything I could want in an easy quick dinner that looks way too fancy for just 10-15 minutes of prep. I’m not sure I’ve ever even made an open tart before even though they’re pretty straight forward. I might have to start making them more often.
You will need
1 large/2 small red onions
500g puff pastry
Large handful of blackberries (fresh or frozen)
100-150g goats cheese
Handful of sliced almonds
Salt & pepper
120ml/½ cup balsamic vinegar
2 tbsp light brown sugar
Preheat the oven to 200C/400F/Gas mark 6
Halve and slice the onion and cook in a frying pan with a little oil until soft but not fully cooked.
While your onions are cooking roll out your pastry and cut into four rectangles, lightly score a line 1cm from the edge of your pastry and place on a baking tray.
Once your onions are cooked enough, separate them onto the 4 pastry bases and evenly distribute. Add on the blackberries; crumble on the goats cheese, top with almond slices and lightly season each tart with salt and pepper.
Place in the oven and cook for 20-25 minutes.
While your tarts are cooking make the balsamic glaze. Put the balsamic vinegar and sugar in a saucepan, on a low heat bring to the boil while stirring constantly,then reduce the heat and leave to simmer for 10 minutes or until the vinegar has thickened enough to coat the back of your spoon.
Once the tarts are cooked drizzle with the balsamic glaze and serve with salad, or roasted vegetables. Or make smaller tarts and serve as a starter.