Name: Goat's cheese & onion pastries
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 8
Cuisine: French
Ingredients: 3 tbsp olive oil; 3 large onions halved and thinly sliced; 1 tsp caster sugar; 2 tbsp chopped walnut; 12 pitted Kalamata olives halved; 2 tsp chopped rosemary; 500g pack all-butter shortcrust pastry; 4 Capricorn goat's cheese halved (keep the rind on); 8 walnuts halves; generous handfuls watercress; 1 tbsp red wine vinegar; 3 tbsp walnut oil

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Goat's cheese & onion pastries

Goat's cheese & onion pastries

Sara Buenfeld

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Serves 8

Easy

Prep: 50 mins

Cook: 10 mins

A star rating of 4.6 out of 5.5 ratingsRate

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Use a hearty shortcrust base then top with creamy cheese and crunchy walnuts and contrast with watercress salad

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the onions

3 tbsp olive oil
3 large onions

halved and thinly sliced
1 tsp caster sugar
2 tbsp chopped walnut
12 pitted Kalamata olives

halved
2 tsp chopped rosemary

For the pastry & topping

500g pack all-butter shortcrust pastry
4 Capricorn goat's cheese

halved (keep the rind on)
8 walnuts

halves

For the dressed watercress

generous handfuls watercress
1 tbsp red wine vinegar
3 tbsp walnut oil

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Nutrition: per serving

kcal546
fat43g
saturates20g
carbs27g
sugars5g
fibre3g
protein14g
salt1.8g

Method

step 1

For the onions, heat the oil in a non-stick pan. Add the onions, stir well, then cover and cook for 15 mins, stirring every now and then. Stir really well and add the sugar, lots of seasoning and the walnuts, olives and rosemary. Cook for 5 mins more, until soft and very golden.
step 2

Heat oven to 200C/180C fan/gas 6. Thinly roll out the pastry, then stamp out 8 fluted rounds with a 10cm cutter. Prick with a fork, then bake for 10 mins. Mix the dressing ingredients together. This can all be prepared a few days ahead.
step 3

Pile the onions onto the pastry rounds, top with goat‘s cheese and place a walnut half on top of the cheese. Bake for 10 mins until the cheese is melty. Toss the watercress with the dressing, pile onto plates and serve the pastry on top.

RECIPE TIPS

SARA SAYS...

'Most of the elements can be made ahead – an impressive dish with very little effort.'

Recipe from Good Food magazine, December 2009

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A star rating of 4.6 out of 5.5 ratings

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