The sweetness of the caramelized onion marries perfectly with the creamy whipped ricotta and goats’ cheese in this tart. It’s easy to make with store-bought puff pastry and finished off with toasted pine nuts and a handful of peppery rocket leaves. Serve it as part of a picnic, lunch or starter with a salad.
If you haven’t yet discovered the joys of whipping ricotta you are in for a treat. It turns into the smoothest creamy texture after being whizzed in a food processor. I have a mini-processor which is essential in my kitchen to handle smaller quantities of ingredients such as in this recipe. It’s ideal for pestos and dressings. I have the Kitchenaid mini processor and love it.
The caramelised onion component of this tart comes from the base of a pissaladière. The anchovies and thyme melt into the onions making an unctuous and flavour packed topping.
I developed this recipe for Winemag to be paired with Sauvignon blanc
Serves 4 people as a starter or as a light snack with a salad
Caramelised onion tart with whipped ricotta & goats’ cheese
- 4 Tbsp olive oil
- 2 large white onions cut to medium thickness
- 4 cloves garlic crushed
- 1 tsp thyme leaves stripped from approx. from 4 small stalks
- 4 – 6 anchovies chopped
- 160 gms fresh ricotta
- 100 gms goats’ cheese or chevin
- 1 small garlic clove crushed
- ½ tsp mixed herbs any
- 1 x 250gm sheet of all-butter puff pastry
- 2 – 3 Tbsp toasted pine nuts
- A small handful of rocket leaves to serve
- Good quality aged balsamic to drizzle serve optional
- Dressed leafy salad
- Heat the olive oil in a medium nonstick pan or large heavy-based pot.
- Slice the onions and then add them to the oil with the garlic and thyme and cook for about 30 – 35 minutes over low to medium heat. Stir frequently and allow the onions to turn a golden caramel colour but not brown. About 5 minutes before they are finished cooking, add the chopped anchovies and stir until they break down into the mix. The onions should have an almost jam-like sticky texture. Set aside (this can be made in advance).
- While the onions are cooking, add the ricotta, goats’ cheese, garlic and herbs to a small food processor and whip until you get a smooth soft cream cheese consistency.
- Half an hour before you are ready to serve, preheat the oven to 180C / 350F.
- Place the pastry on a baking tray lined with baking paper. Score the pastry about 1cm in from the edge making sure you only cut about halfway through. Spread 2/3 of the cooled caramelized onion mixture over the base within the border. Then spread the whipped ricotta and goats’ cheese over that. Dot over the remaining onion mixture and bake for 20 – 25 minutes until the edges are golden brown.
- Scatter over the toasted pine nuts, fresh rocket and balsamic vinegar (optional). Serve with a leafy salad dressed with a vinaigrette dressing.
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