This is a recipe from Simon Rimmer’s book More from The Accidental Vegetarian. I find tarts quite tricky to get right, especially when making the pastry from scratch, but this recipe looked very do-able and I am a sucker for caramelised onions so I had to give it a try.
There is also a quirk – lavender on the pastry! Whilst I have seen this on Masterchef, Great British Bake Off etc. I never dreamed little ol’ me might actually venture down that route, or as it was, down the front path to the lavender bush. Anyway, you may scorn my naivety but for me, using lavender for something other than sniffing is very exciting! I know, I don’t get out much….
To make the pastry, pulse 225g plain flour and 100g diced butter in a food processor until it looks like breadcrumbs. Then mix in 1 tbsp chopped fresh lavender and bind together with 1 large egg and about 1 tbsp of milk.
Wrap the dough in clingfilm and pop it in the fridge for half an hour to man-up.
Preheat the oven to 200°C (180°C fan) and roll out the pastry to line a greased 20cm tart tin (i.e. deep edges to hold all that yummy filling). Prick base with fork and chill again for 20 mins.
Cover the pastry with greaseproof paper and weigh down with baking beans. Bake blind for 15 mins then remove paper and beans and bake again for 5 mins. Reduce the oven to 180°C (160°C fan).
Whilst you are waiting for it to bake you can prepare the filling. In a large pan melt 50g butter and 1 tbsp oil and add 4 thinly sliced large onions, one crushed garlic clove, 2 tsp caster sugar and some seasoning. Saute for about 20 mins or until golden in colour. In a seperate large bowl whisk together 2 eggs, 2 egg yolks and 150ml double cream. Add the onion mix and carefully pour into the cooked tart case. Crumble 100g goats’ cheese over the top and bake for about 20/30 minutes until filling is set and gorgeously golden brown.