Goats Cheese Tart

  • Goats Cheese Tart

Lapsang Souchong, a smoked black tea from China, adds smouldering, smoky tones to a classic party bite.

Easy recipe difficulty rating
Difficult
Recipe by
recipe chef
T2
Total Time
recipe time total
60 minutes

You’ll need

Lapsang balsamic glaze:

  • 10 teaspoons Lapsang Souchong or Really Russian Caravan
  • 320 ml/10.8 fl oz boiling water
  • 250 ml/8.5 fl oz balsamic vinegar
  • 3/4 cup brown sugar

The tart:

  • 2 tablespoons olive oil
  • 1 red onion, peeled and thinly sliced
  • 1 teaspoon brown sugar
  • 1 premade shortcrust pastry case
  • 6 cherry tomatoes, halved
  • 2 eggs
  • 200 ml/6.7 fl oz crème fraiche
  • 100 ml/3.4 fl oz cream
  • 2 tablespoons chives, finely chopped
  • Salt and pepper
  • 200 g/7 oz goats chevre, broken into chunks

How to

  1. Preheat oven to 180°C/176°F.
  2. Infuse Lapsang Souchong in boiling water for 5 minutes, then strain the leaves, squeezing out as much liquid as possible.
  3. Combine brewed tea, balsamic vinegar and brown sugar in a saucepan over medium heat and stir until dissolved.
  4. Turn heat down to a simmer until reduced by half (approx. 20 minutes) or until the glaze coats the back of a spoon. Set aside to cool.
  5. Prepare the onions. In a medium pan, heat the olive oil then add the onions and brown sugar. Season with salt and pepper and cook until very soft and dark brown (approx. 15 minutes). Turn off the heat and leave to cool.
  6. Next, prepare the tart. Line a premade pastry case with a piece of baking paper and fill with pastry weights or beans, ensuring they are evenly distributed. Bake for 15 minutes, then remove the baking paper and weights, stand for 5 minutes, then return to the oven for a further 5-10 minutes, or until just golden.
  7. Arrange the cooked onion and raw cherry tomatoes evenly in the pastry case.
  8. In a medium bowl combine eggs, crème fraiche, cream, chives and salt and pepper.
  9. Pour mixture over onions and cherry tomatoes and scatter the goats chevre on top, pressing slightly into the mixture.
  10. Bake for 30 minutes or until just set and the top is golden brown.
  11. To serve, drizzle plenty of the Lapsang Souchong balsamic glaze over the top.

Serves 6

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