Application

Tart with Caramelized Red Onion, Goat Cheese and Cherry Wine Reduction

Tart with Caramelized Red Onion, Goat Cheese and Cherry Wine Reduction

Ingredients for preparation (4 servings)

  • 600 g red onions
  • 150 g goat cheese
  • 150 ml sweet cherry wine
  • 250 g wheat flour
  • 150 g butter
  • 120 ml 30% cream
  • 40 g walnuts
  • 2 eggs and additionally 1 yolk
  • 2-3 tablespoons cold water
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil or rapeseed oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cane sugar
  • 1/2 teaspoon dried thyme or a few sprigs of fresh thyme
  • salt and pepper to taste

Preparation

  1. Pour the flour and salt into a bowl. Add 125 g of cold butter cut into cubes.
  2. Rub the butter into the flour until crumbs form. Add the yolk and 2 tablespoons of cold water.
  3. Quickly knead the dough. If it is too dry, add another tablespoon of water.
  4. Shape the dough into a ball, flatten it, wrap it in cling film and refrigerate for 30 minutes.
  5. Meanwhile, peel the onions and cut them into thin wedges.
  6. Heat the olive oil and the remaining butter in a large frying pan. Add the onions, season lightly with salt and fry for 15-20 minutes over low heat, stirring frequently.
  7. When the onions soften and begin to caramelize, add the brown sugar, thyme, balsamic vinegar and cherry wine.
  8. Cook the onions uncovered for another 10-12 minutes, until the wine evaporates and a thick, dark red reduction forms in the pan. The filling should not be watery.
  9. Preheat the oven to 180°C. Roll out the chilled dough and transfer it to a 24-26 cm diameter tart tin.
  10. Prick the base with a fork, cover with baking paper and weigh it down with dried beans, peas or ceramic baking beads.
  11. Bake the base for 12 minutes, then remove the weights and bake for another 5 minutes.
  12. Beat the eggs with the cream in a bowl. Season with salt and pepper.
  13. Spread the caramelized onions with the cherry wine reduction over the partially baked base.
  14. Pour over the egg and cream mixture. Arrange pieces of goat cheese on top and sprinkle everything with coarsely chopped walnuts.
  15. Bake the tart for 25-30 minutes at 180°C, until the filling sets and the cheese is lightly browned.
  16. After removing the tart from the oven, leave it to cool for 8-10 minutes so that it is easier to slice.

 

The tart can be served warm or at room temperature. It tastes best with a simple vinaigrette salad, arugula, lamb’s lettuce or a roasted beetroot salad. Cut into smaller pieces, it works well as a party snack, while a larger portion makes a satisfying standalone lunch or dinner dish.