Goat's cheese & onion pastries

Goat's cheese & onion pastries

By Sara Buenfeld
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(5 ratings)
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Prep: 50 mins Cook: 10 mins

Easy

Serves 8
Use a hearty shortcrust base then top with creamy cheese and crunchy walnuts and contrast with watercress salad

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal546
  • fat43g
  • saturates20g
  • carbs27g
  • sugars5g
  • fibre3g
  • protein14g
  • salt1.8g
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Ingredients

    For the onions

    • 3 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 3 large onions, halved and thinly sliced
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 tsp caster sugar
    • 2 tbsp chopped walnut
      Walnuts

      Walnut

      wall-nut

      Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

    • 12 pitted Kalamata olives, halved
      Bowl of olives

      Olive

      ol-liv

      Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

    • 2 tsp chopped rosemary
      Rosemary

      Rosemary

      rose-mar-ee

      Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

    For the pastry & topping

    • 500g pack all-butter shortcrust pastry
    • 4 Capricorn goat's cheese, halved (keep the rind on)
    • 8 walnuts halves
      Walnuts

      Walnut

      wall-nut

      Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

    For the dressed watercress

    • generous handfuls watercress
      Watercress

      Watercress

      wort-er-cress

      With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

    • 1 tbsp red wine vinegar
    • 3 tbsp walnut oil

    Method

    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.

    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.

    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 Tip

      Sara says...

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

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    debtom
    20th Mar, 2013
    5.05
    Made this for a dinner party starter & was a real success. Not a walnut fan so used pecans instead & dressed the leaves with a mix of balsalmic & olive oil. Will make again!
    denythefencedee
    24th Dec, 2012
    Not tried it yet - but I think this needs some good balsamic on the side to dress
    matti0205
    28th Dec, 2011
    I have just made a 'dummy run' of this for a dinner party on NYE...It is fantastic, I'm certain my friends will love it. Very easy...just delicious.
    deborahhartup
    26th Feb, 2011
    5.05
    This is really good! I made all the different components through the day, really easy, then as the main course was cooking, I put it all together and wacked in the oven for 10 minutes, looked amazing, tasted stunning- all the guest were super-impressed! The goats cheese looked too much before it was cooked, but once cooked and went all melty it was just a perfect amount for the salad, pastry and onion bit. The dressing was really simple but complimented the creamy cheese so well. Definitely make that again!
    ecbkgb
    24th May, 2010
    4.05
    I made these as a main course, using puff pastry instead. Served with boiled green beans tossed in sauteed tomato and garlic. Very nice as a veggie supper
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