Goat Cheese, Onions and Tomatoes Tart with Balsamic Reduction

A couple of weekends ago, my hubby and I escaped to Daylesford for some R&R. Daylesford is about 1 1/2 hrs drive from Melbourne and is a beautiful country retreat known for mineral springs and remedial therapies. It is also home to Alla Wolftasker, owner of Lakehouse Restaurant (a two hat restaurant and accomodation located by Lake Daylesford) and avid supporter of local producers. It so happened that on the same weekend we were there, she hosted a Producer's Day Market at Lake House.


There were cooking classes by the chefs at Lakehouse, stalls selling organic bread, vegetables and homemade goods, a dedicated tent to local wineries (my hubby spent his entire time there) and country music played by a live band. There was even a stall selling puppies that are train to sniff truffles! I got myself a bottle of Meredith's goatcurd which inspired me to make this recipe. Meredith's goat curd is also available at good delicatessens in Melbourne.

Goat Cheese, Onions and Tomatoes Tart with Balsamic Reduction
Makes 4 small tarts

Onion compote:
3 brown onions - thinly sliced
2 tbsp honey
3 sprigs thyme, stalks removed
1 tbsp red wine vinegar
1 tbsp butter

Melt butter in a pan and fry onions until golden. Add honey and thyme, reduce heat and constantly stir for 30 mins. Add the vinegar and salt to taste. Remove from heat and set aside to cool.

Balsamic reduction:
250mls good quality balsamic vinegar
4-5 tbsp sugar
2 tbsp tomato sauce

Bring vinegar in a saucepan to simmer. Add sugar and stir until dissolved. Add tomato sauce and simmer for 30-40 mins or until syrupy consistent. Leave to cool.

1 punnet grape tomatoes cut in half
hald a handful of basil leaves
a few pieces of Meredith's goat curd
some rocket dressed with olive oil
1 sheet ready made puff pastry

Make onion compote and balsamic reduction.
Preheat oven to 200 degrees. Lightly grease 4 10cm fluted tart tins. Cut puff pastry into 4 squares. Ease pastry into tart tins and trim the edges. Prick base with a fork.

Divide onion compote equally into the tart. Place a few basil leaves on top on onions. Top with tomatoes and goat curd. Drizzle with a little olive oil from the cheese jar.
Bake in oven for 30 mins or until pastry has risen and golden. Once ready, remove from tart tins. Place on serving dish. Place some rocket leaves on to of tart and drizzle around plate with balsamic reduction.

Ideas: I think I might crumble the cheese onto the tart after it is out of the oven next time. Also, maybe using semi dried tomatoes next time would be better. Hmmm... also, toasted pine nuts would also go well with it. Tweak it to how you like it I guess, but I love goat's cheese! Meredith's chevre is beautiful as well, especially on a pumpkin pizza!