Goat's Cheese & Onion Pastries
Enjoy this delicious and savory recipe that combines the sweetness of caramelized onions with the creamy tang of goat's cheese, all nestled on a bed of crispy pastry. Topped with crunchy walnuts and drizzled with a flavorful walnut and red wine vinegar dressing, this dish is a delightful symphony of flavors and textures. Perfect for a special meal or as an impressive appetizer, this recipe is sure to impress your guests.
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 3 large onions , halved and thinly sliced
- 1 tsp caster sugar
- 2 tbsp chopped walnuts
- 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
Instructions
- 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.
- 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.
- 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.
Cook Time
10M
Prep Time
PT50M
Yield
Serves 8
Nutrition
- Calories: 546 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 20 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.8 milligram of sodium
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