Rated 4.8 out of 5 based on 5 votes
- 1&2/3 cup flour
- 125 g unsalted butter chilled & chopped
- 1 x egg
- 2 Tbls water (tablespoons)
- 1 x red onion, medium, sliced
- 2 cloves purple garlic, crushed
- 1/2 tspn dry thyme
- 1 x bay leaf
- 1 Tbls brown sugar (tablespoon)
- 2 Tbls balsamic vinegar
- 1 pinch black pepper
- 2 x eggs, beaten
- 200 g goats cheese, sliced finely
- 1 cup thickened cream
- 3 x medium purple carrots, sliced
- 2 Tbls macadamia nut oil
- 1/4 cup olive oil (enough to cover base of pan liberally)
Process flour, butter, egg, water & a pinch of salt in food processor until combined. Turn pastry out on to a floured work bench and knead to bring together. Form into a log shape, wrap in plastic and refrigerate overnight (or minimum or at least 2 hours).
Preheat oven to 180°degrees fan-forced. Roll out pastry to fit a greased rectangular tart tin before beginning the next step for the filling.
Heat olive oil & macadamia nut oil in a pan. Once hot, add sliced onion, adding thyme after 1 minute & cook until onion starts turning translucent. Next add carrot & garlic together, stir to evenly spread of ingredients in the pan, keep the heat up high. Add the sugar & balsamic vinegar and stir in well. Next add the cream, bay leaf and black pepper. Stir well. Once cream starts bubbling around the sides of the pan and looks like it’s going to start reducing add the goats cheese, stir well so it crumbles and melts. Keep stirring gently until cream is reduced and mixture is thickened. Next beat two eggs in a separate bowl. Remove bay leaves from carrot mixture, then remove pan from the heat and fold into the cool bowl with the eggs and combine. Pour filling into the rectangular pastry ready tart case. Bake in oven for approximately 30 minutes & serve either warm or cold with a crispy green salad.
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I am not a fan of using sugar in my food and left it out, when trying to make this tart. great taste!
Tell me what the sugar does in this tart!
Thank you Hannu, I’m glad you found the tart tasted good and really happy that you made and enjoyed! It comes down to personal taste really with the sugar…….. I used a small amount only just to balance the saltiness of the goat cheese, but of course it still works well minus the sugar, cheers
I love this tart and made it yesterday for a casual lunch with friends. I left the sugar in….and personally loved the taste! Its a beautiful recipe that everyone enjoyed!
Hi Megan! That’s fantastic! I’m delighted to hear that you made the tart & loved the taste! Even better you got to enjoy with friends, happy day to you!