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Recipe of the Month > Onion Confit, Goats Cheese Tart, Old Age Balsamic Vinegar, Parma Ham Crisp
Onion Confit, Goats Cheese Tart, Old Age Balsamic Vinegar, Parma Ham Crisp
Onion Confit, Goats Cheese Tart, Old Age Balsamic Vinegar, Parma Ham Crisp
Serves 4
1x Packet Puff Pastry 4x Crottin Goats Cheese
6x Onions Drizzle of old aged balsamic vinegar
50ml Olive Oil 1x Packet mixed Salad leaves
1x Sprig Thyme 2x egg yolks
1x Sprig Rosemary 50ml vinaigrette
Salt 4x slices parma ham
Peel and slice onions thinly. Put a wide pot on heat, add olive oil then onions. Cook slowly until the onions are cooked and have a nice golden colour and there is no excess liquid left.
Pick Thyme and Rosemary, chop finely and add to the onions, season then let to cool.
Cut out puff pastry with a cutter. Put on a tray with greaseproof, leave to rest. Take the yolks, mix the egg, wash the rings of pastry and leave to set.
Pick, wash and dry the salad leaves. Put slices of Parma ham between the two sheets of greaseproof paper then place between two trays. Cook in the oven until golden and crisp. When cooked take off the tray and put to one side.
When the onion is cold place a small ring onto the puff pastry. Push the confit mix into the mould. Cook in the oven at 180°C for about 15 – 20 min. Take out then crumble the goats cheese on top of the tarts. When serving put the tart back in the oven so that the cheese is melting, but not melted.
Place on the plate, drizzle old aged balsamic vinegar around, mix the salad with a little vinaigrette, place either around or a pile on top then place the parma ham crisp on top
Enjoy
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