Goats Cheese and Caramelised Onion Tarts

Makes 12 (approx)

I saw in passing that Mary Berry makes these and I thought they might go well with our Pinot Noir and they do. I’ve adjusted the recipe to delete the sugar. Sugar is the biggest disruptor in food and makes red wine taste tart and tannic.

Serve with 2019 Riesling, 2022 Big Men In Tights, 2016, 2018 Pinot Noir and 2017 Merlot Noir

Ingredients

See https://www.bbc.co.uk/food/recipes/goats_cheese_and_shallot_60881

Instead of 100% goat's curd, I used 150g of Meredith Goat’s curd mixed with 150g of Meredith Fetta. (This combination goes much better with all 3 Pinots compared to just the individual curd or fetta. There is no need to salt the mixture as it is perfectly balanced. A bit of pepper won’t hurt though.)

As there were no shallots in the house,  I cut a couple of large Spanish onions into fine slivers sprinkled and mixed thoroughly with olive oil and salt & pepper to taste. Roast them on a large baking tray at 150 degrees Centigrade until the slices at the edges start to brown. Draw these browned edges into the centre and spread the unde- cooked slices closer to the edges. Splash with some Pinot Noir, mix thoroughly and reduce that to caramelise the onions. Set aside to cool when done. If you don’t have any leftover red wine just use some red wine vinegar instead. (PLEASE do not add sugar to hasten caramelisation of the onions.)

Method

See Mary Berry’s directions.

Shortcuts

For the pastry cases, I used a bought Careme sour cream pastry. These tarts are cute and moreish.