Savoury Plum Caramelised Onion & Goat’s Cheese Tart
Sweet & juicy Montague Plums paired perfectly with a balance of flavours with goat’s cheese, thyme and caramelised onion, in a rustic, homestyle almond flour pastry.
Servings 6
Ingredients
Pastry
- 2 cups almond meal
- 4 tbsp tapioca flour
- 1/4 tsp nutmeg
- 2 large eggs room temperature
- 1 tbsp extra virgin olive oil
- Pinch sea salt
Filling:
- 4 the MONTAGUE tree™ plums
- 2 small red onions thinly sliced
- 1 tbsp balsamic vinegar
- 50g goat's cheese or dairy free alternative (such as a nut cheese)
- 3 sprigs fresh thyme
- extra virgin olive oil
- Pinch sea salt
Garnish:
- Microherbs
- Fresh thyme
Instructions
- Preheat oven to 180°C.
To make pastry:
- To make pastry: In a mixing bowl combine almond meal, tapioca flour, nutmeg and salt. Create a well in the centre and add whisked egg and olive oil. Combine flour with wet ingredients until well combined. Use hands to shape into a smooth dough.
- Place onto a flat surface lined with baking paper. Cover dough with baking paper. With gentle pressure roll out dough to one large round shape or 3 small if using smaller tins. Keeping flat, place into fridge to slightly firm.
To make filling:
- In a frying pan, heat olive oil and sauté onions until softened. Add balsamic vinegar and stir over low- medium heat, stirring regularly until sweet and caramelised. Set aside.
- Slice plums.
- Assemble:
- Lay pastry over tart tin/s and shape edges. Bake in oven for 5-8 minutes to par cook.
- Fill with caramelised onion and then plums.
- Crumble goat’s cheese over top of plums. Sprinkle over thyme leaves. Season lightly with a pinch sea salt.
- Bake in oven for 15 minutes or until plums are tender and pastry has browned on edges.
Notes
Recipe tips:
Add crushed pecans with goats cheese before baking.