Mini Goat’s Cheese Tarts

Creamy and rich goat's cheese tarts with homemade onion chutney


  1. Pre-heat oven to 200℃.
  2. Slice the red onion thinly.
  3. Heat the olive oil in a frying pan on medium heat. Fry the red onion for 7 minutes. Add the balsamic vinegar and brown sugar and fry gently for 3 more minutes.
  4. Using a round pastry cutter, cut out 15 circles from the shortcrust pastry sheet. Carefully press the circles into the muffin tin.
  5. Place the red onions into the pastry, then a slice of goat’s cheese. Reserve some red onions for the garnish.
  6. Beat together the egg, cream, and black pepper into a measuring jug. Pour the mixture carefully into the muffin tins, leaving the goat’s cheese slightly exposed.
  7. Bake for 15 minutes.
  8. Once cooled, garnish the tarts with the remaining red onion and parsley leaves.

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Cheng Peng
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Mini Goat’s Cheese Tarts

Creamy and rich goat’s cheese tarts with homemade onion chutney



  • Red Onion – 2
  • Olive Oil – 2 tbsp
  • Balsamic Vinegar – 2 tbsp
  • Brown Sugar – 2 tbsp
  • Shortcrust Pastry – 375g
  • Goat’s Cheese – 150g
  • Egg – 1
  • Single Cream – 100ml
  • Black Pepper – 1 tsp
  • Flat-Leaf Parsley