Goat's cheese, cranberry and walnut tart
by
Made with fresh cranberries, goat's cheese and walnuts, this festive tart by Helen is scrumptious served both hot or cold.
Ingredients
- 500g of shortcrust pastry
- 1 tbsp of olive oil
- 1 red onion, sliced
- 1 tbsp of balsamic vinegar
- 100g of walnuts , shopped
- 75g of cranberries , fresh
- 100g of goat's cheese , crumbled
- 200ml of whole milk
- 5 eggs
- salt
- black pepper
Method
1
Roll the pastry out until it’s large enough to cover the base and sides of your tart pan. Lay into the pan and press lightly into the sides. Place in the fridge for 20 minutes
2
In the meantime heat the oil in a frying pan. Add the sliced onions and fry gently for around 8 minutes
3
Add the balsamic vinegar and cook for a further 2 minutes, set aside
4
Preheat the oven to 180°C/gas mark 4
5
Trim the edges of the pastry. Cover with baking paper and baking beans or dried beans. Blind bake the pastry case for 20 minutes
6
Add the onions onto the pastry case. Scatter over the walnuts, reserving a handful for the top. Follow with the cranberries and goat’s cheese
7
Beat the eggs and milk together and season with salt and black pepper. Pour the egg mixture carefully into the pastry case and scatter with the remaining walnuts
8
Bake for 25 minutes, until golden and firm to the touch. Serve warm or cold
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Goat's cheese, cranberry and walnut tart
