Goat’s Cheese and Quince Tartlets
Combine quince paste and goat cheese in little pastries.
|Preparation Time:||15 minutes|
|Cooking time:||25 minutes|
- 1 tablespoon olive oil
- 25g butter
- 2 onions, finely chopped
- 100g quince or fig paste
- 2 teaspoons balsamic vinegar
- sea salt and freshly ground black pepper, to taste
- 2 sheets frozen butter puff pastry, thawed
- 120g goat’s cheese
- 2 eggs
- 1/3 cup cream
- snipped chives, for sprinkling
Heat oil and butter and sauté onions over medium heat for 5-10 minutes until translucent. Add quince paste and stir over low heat until melted. Stir in vinegar and season to taste. Cut 9 x 8cm circles from each pastry sheet (or alternatively, cut into 9 squares) and press into 18 non-stick patty pans. Divide half the onion mixture between pastry cases and top with cheese. Whisk eggs and cream together and pour evenly into pastry cases. Bake at 200°C for 15 minutes until golden brown. Dollop with remaining onion mixture and serve sprinkled with chives.