Recipes
Date posted: 23/02/2017
Ingredients
| DS gluten free shortcrust pastry 400g | 200g |
| Everyday Favourites unsalted butter | 20g |
| Everyday Favourites sliced onions | 120g |
| Tate & Lyle Caster sugar drum | 10g |
| Gomo premium balsamic vinegar | 1 tablespoon |
| Président goat’s log | 100g |
| Millac UHT dairy single cream | 100ml |
| Everyday Favourites medium fresh eggs prepacked | 1 |
Method
- Roll and line greased tartlet tins with pastry and blind bake.
- Melt the butter and sauté the onions and sugar until caramelised. Add the balsamic vinegar and reduce.
- Spoon the mix into the cooked pastry cases. Crumble the goat’s cheese evenly into the tartlettes.
- Mix the eggs and cream, season and pour over the cheese.
- Bake at 180°C for 18 minutes then serve warm.