Katie Ate a Goat Cheese Tartlet

Katie Ate a Goat Cheese Tartlet

Katie Ate a Goat Cheese Tartlet

Please try not to drool on your keyboard while looking at this goat cheese tart. Katie Quinn Davies never fails to deliver when it comes to food porn that makes you crave until satisfied. These caramelized onion and goat’s cheese tartlets with balsamic syrup are no exception. What Katie ate is a comprehensive journey into the food world of this Australian photographer and gourmand. You will dream about this tart until it is is safely devoured, so might as well head to the store for all of the ingredients below, and follow Kati’s simple instructions to culinary bliss.




For the onion jam:

4 large onions, peeled and finely sliced
2 tablespoons olive oil
Sea salt flakes
3 tablespoons balsamic vinegar (plus a bit extra if required)
1.5 tablespoons soft brown sugar


For the tartlets:

1 large sheet good quality puff pastry
1 free-range egg yolk, mixed with a splash of milk
4 heaped tablespoons caramelised onion jam (see below)
175g good-quality goat’s cheese, cut into 1.5cm thick rounds
3-4 thyme spring, leaves picked, plus extra sprigs to garnish
Sea salt and freshly ground black pepper
250ml balsamic vinegar (use the best you can afford)
3 tablespoons brown sugar



To make the onion jam:

Place onions into a large, deep heavy-bottomed saucepan and drizzle with olive oil. Using a wooden spoon, stir the onions to coat thoroughly with the oil, then season with a good pinch of salt.
Cook over medium-high heat for about 15 minutes or until softened. Turn the heat down to low and continue cooking for a further 30 minutes, stirring frequently to scrape any sticky bits from the bottom of the pan.
Add the vinegar and sugar and stir to coat well. Continue to cook over low heat for another 30-45 minutes, again scraping all the sticky bits from the bottom of the pan. Add a splash more vinegar if the jam becomes too sticky – the consistency should be that of a thick, luscious marmalade. Set aside to cool. This will make 1.5 cups or 375ml of jam. Store excess in a sterilised jar and keep in the fridge for up to 1 week.


To make the tartlets: 

Preheat the oven to 200?C (fan-forced), 220?C
Using a 12cm round pastry cutter or a small bowl as a template, cut four rounds of pastry and place on a large non-stick or lined baking sheet. Score a 2cm border around the edges of the rounds, being careful not to cut all the way through. Avoiding the border, prick the bases all over with a fork. Brush the borders with the egg wash, taking care not to let the egg run down the sides or the pastry will rise unevenly.
Again, avoiding the border, divide the caramelised onion jam among the bases, spreading it out evenly. Place a round of goat’s cheese on top, then scatter with the thyme leaves and season with pepper.
Bake for 20 minutes or until the puff pastry borders are golden and risen and the bases of the tartlets are cooked.
Mean while, place the balsamic vinegar in a small saucepan and bring to the boil, then reduce the heat and simmer until reduced by half. Add the brown sugar and simmer until the mixture becomes syrupy – it should coat the back of a spoon when it’s ready. Set aside to cook and thicken.
Serve the tartlets drizzled with the balsamic syrup and scattered with thyme sprigs.


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