Goats Cheese & Red Onion Tartlets
Goats Cheese And Red Onion Tartlets with apple cider vinegar (ACV) is a baking recipe made with Live Original ACV.
Serves
12 people
Prep time
15 minutes
Cook time
25 minutes
Ingedients
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4 tbsp Willy’s Apple Balsamic Vinegar
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2 red onions, finely sliced
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2 tbsp British rapeseed oil
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2 tbsp water
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Large sprig fresh thyme
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Knob of salted butter
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Freshly ground black pepper
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Ready-rolled puff pastry
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Soft goat’s cheese, crumbled
Method
Heat rapeseed oil in a pan, add red onions, Willy’s Apple Balsamic, thyme, butter, salt and pepper. Cover and cook over medium heat, stirring occasionally, until softened. Remove the lid and simmer until the liquid evaporates and the onions caramelise. Leave to cool.
Preheat oven to 180°C. Line a tray with greaseproof paper.
Cut pastry into squares (or keep whole for a larger tart). Prick the centre of each piece with a fork to stop it puffing too much.
Spoon caramelised onion onto each pastry square and top with crumbled goat’s cheese.
Bake until pastry is golden and cheese melted.
Serve warm with fresh thyme leaves.
💡 Tip: Part-bake ahead of time and freeze for up to 3 weeks to reheat when needed.
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