For a tasty, easy-to-prepare pastry that’s ideal for a quick dinner, or made into smaller portions and served cold for lunch, you can’t beat our Cheesy Herb Tarts.
For a tasty, easy-to-prepare pastry that’s ideal for a quick dinner, or made into smaller portions and served cold for lunch, you can’t ignore our Cheesy Herb Tarts.
- 3 eggs, lightly beaten
- 1 large sheet of shortcrust pastry
- 1 tablespoon olive oil
- 2 onions, thinly sliced
- 1 tablespoon brown sugar
- 2 teaspoons balsamic vinegar
- 1/3 cup chopped fresh herbs (eg. tarragon, basil, chives, parsley)
- 3 tomatoes, halved and seeded (drained on paper towel)
- 120g crumbled soft goats cheese
- 2 tablespoons grated parmesan
- 1/2 cup each of milk and cream
Preheat oven to 200°C, grease a tart pan and line with pastry. Top with baking paper and rice, bake for 20 minutes. Remove paper and rice, discard and bake for a further 10 minutes. Cool.
Meanwhile, heat the oil in a pan, add the onion, season and cook (stirring regularly) for 20-23 minutes. Stir in sugar and vinegar and cook for a further two to three minutes. Set aside.
Spread onion over the base of the tart. Sprinkle with half the herbs, followed by tomatoes, cheeses and remaining herbs. Whisk eggs, milk and cream together. Season and pour onto tart. Bake for 40-45 minutes. Leave to cool for 10 minutes before serving.
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