I was going to do a new post extolling the virtues of how fantastic it is to make oil pasty, but after trying it for the very first time yesterday, I think I’ll stick to the tried and tested way that Mum always made it than trying to save more money and sacrificing flavour over finance. For this recipe, you need to make a basic shortcrust pasty first. The pastry comes to 17p and is enough to cover an 8″ x 8″ square tin.
Goats Cheese and Sweet Red Onion Tart
Yield Serves 4
An utterly delicious goats cheese and sweet red onion tart. Beautiful hot and magnificent cold.
For the Shortcrust Pastry
125g/4oz plain flour
1/2 tsp salt
55g/2oz butter, cubed
45ml/3 tbsp ice cold water
For the Filling
330g /11.5oz red onions, finely sliced
drizzle of honey
75g/2.5oz goat cheese (mild one)
1 egg yolk
50g natural yogurt
1/2 tsp salt
Add butter to flour and salt and rub into breadcrumbs.
Add water and mix until it forms a dough.
Wrap in cling film and pop into a fridge to chill for 20 minutes.
When ready, roll pastry out to 2cm thick and line your tin. Prick the base with a fork.
Bake blind on Gas 4/180 degrees for 15 minutes. Remove from oven.
Finely chop the red onions and pop in a frying pan.
On a medium heat, dry fry the onions until they are soft and starting to go brown (about 20 minutes).
Drizzle over a small amount of honey. Cook for another 5 mins. Put to one side.
Cube the goats cheese and set aside.
In a cup, put the 1 egg and the extra egg yolk, the yogurt and the milk. Whisk then season with salt and pepper.
Now place your cooked onions on the pastry base, dot around your goats cheese, then pour over your egg and cream mixture.
Place in the centre of the oven for 35 minutes until the cheese is brown and bubbling.
So, total spent on this recipe using the cheapest ingredients from Tesco/Lidl which serves 4 is £1.59, a cost of just 39p per portion.