For the pastry:
- 3/4 cup all purpose flour
- 5 tbsp butter
- 1 oz cheddar cheese, grated
- ice water
For the filling:
- 1 1/2 tbsp olive or sunflower oil
- 3 onions, finely sliced
- 6 oz goat cheese
- 2 eggs, beaten
- 1 tbsp light cream
- 2 oz cheddar, grated
- 1 tbsp chopped fresh tarragon (dried is also fine)
- salt and ground black pepper
- To make the pastry, sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the grated cheese and add enough cold water to make a dough. Knead lightly, put in a plastic bag and chill.
- Preheat the oven to 375 degrees.
- Roll out the dough on a lightly floured surface, and then cut into eight rounds using a 4 1/2-inch pastry cutter and line eight 4-inch tart tins. (You can also roll out the dough for a 9-inch pie pan if you prefer a more entree-style version.)
- Prick the bottoms with a fork and bake in the oven for 10-15 minutes until firm but not browned (it may take longer for the full pie version).
- Reduce the oven temperature to 350 degrees.
- Heat the olive oil or sunflower oil in a large frying pan and fry the onions over a low heat for 20-25 minutes, until they are caramelized a deep golden brown. Stir occasionally to prevent them from burning.
- Beat the goat cheese with the eggs, cream, cheddar and tarragon. Season with salt and pepper and then stir in the fries onions.
- Pour the mixture into the partly-baked pastry shell(s) and bake for 20-25 minutes, until golden.
- Serve warm or cold with a green salad.
Care of Christine Ingram‘s Vegetarian and Vegetable Cooking.