Goat's Cheese and Red Onion Tart

This is such a "grown up" food. I was a definite goats cheese hater before university. Then, at the fancy freshers dinner, surrounded by my tutors; BAM! Have a big slice of stinky cheese.  Panic-stricken I resolved that I had no option but to politely nibble it through a grimace. But, to my surprise, I actually rather enjoyed the mellow tang of goat. A middle class coming of age if ever there was one (perhaps apart from when TESCO clubcard sent me vouchers for my top 12 items and included low fat humous!) 

So, for this week's Gourmet Sunday I thought I'd try this tart, and also because it would enable me to get in some pastry practice. This uses shortcrust, arguably the most basic pastry recipie and very versatile for all sorts of pies, tarts and flans (debate these definitions with your friends for a fun Sunday afternoon activity!) both savoury and sweet. And a must-master if I'm ever to find fame on GBBO. 

Shortcrust Pastry

150g plain flour

75g butter (I had unsalted) 

Pinch salt (unless using salted butter) 

2tbs cold water

*Pastry Wisdom from Baking Whizz Gran Watkins* 

Keep everything as cold as possible. Seriously, pastry has so few ingredients, the multitude of possible catastrophes are all in the method. 

Put the bowl in the freezer 10minutes before beginning

Chill your butter AND your flour, best to weigh it out and put it in an air-tight container though so you don't get the whole bag soggy

Run cold water over your wrists until it is unconfortable just before rubbing-in 

Work speedily and avoid over-handling 

Now, cube your COLD butter and add to your COLD sifted flour in your COLD bowl.

Use your COLD fingertips to rub-in the mispxture to resemble fine breadcrumbs.

Sprinkle in salt.

Drip in COLD water while combining with a COLD knife. Stop when just coming together. 

Gently knead a little to make a ball.

Wrap in cling film and leave to rest in the fridge for 30 minutes 

Cold doesn't sound like a real word anymore, but I hope you get the idea! 

Once rested roll out to the thickness of a pound coin. I chilled a glass chopping board to roll into and it worked pretty well. 

Lift the pastry, over the rolling pin, and place in a non-stick 20" flan tin.

Gently ease the pastry into the edges and trim off excess wi a sharp knife. 

Chill for 10mins

Blind bake, by placing baking paper over the base and filling with baking beans, for 10mins at 200 degrees celcius 

Remove beans and paper and bake for a further 10mins 

For the Caramelised Onions

2 large red onions, thinly sliced

1tsp olive oil 

1tbsp balsamic vinegar

1tbs brown sugar

Pinch of mixed herbs 

Salt and Pepper 

Fry the onions in a little oil on a medium heat until soft, adding a splash of water if they get too sticky. 

Add the vinegar and sugar and cook for a further 10 mins. 

And finally, 

2eggs 

200ml double cream  

70g goats cheese 

Put onions into the pastry case and spread out

Roughly chop and arrange chese over onions 

Beat together eggs and cream and pour over other ingredients

Use a fork to pull some onions up to the surface 

Cook at 150degrees celcius for 30-40minutes. 

Serve with yummy salady bits, I used mixed baby leaves, avocado, cucumber and pine nuts. 

A Remarkable Tale of Small Sucess

Grocery shopping for the anxious or inexperienced can be very overwhelming. Today I a remarkably efficient and stress-free supermarket experience and I am disproportionately proud of myself so I thought I would share my tips for success. 

1. Make a detailed list of what you want and need before leaving the house, the more details you include now, before being presented with a million options the fewer decisions you need to make later. E.g. "Semi-skimmed 1 pint milk" is easier to buy than "milk". "Under £3 fresh juice" is also helpful as it separates fun choices (flavours) from boring and/or stressful ones (price). 

2. Walk to the supermarket. This helped because it gave me some thinking time and fresh air meaning I was relaxed, negotiating a busy roundabout and faffing about parking are not calming influences! 

3. Remember you can come back. In conjunction with walking as this sets a limit on amount of stuff you can buy, enough to fit in my rucksack, it was nice to think this shop didn't have to satisfy all my shopping needs ever, the corner shop would be open tonight if necessary. This eliminated the nagging "oooo should I be stocking up on pasta" feelings and associated guilt. 

4. When encountering a difficult choice, especially if you have "meat" foolishly written on your list (see tip1!), ask if this product is good enough. Or alternatively "is there anything fundamentally terrible about this chicken?" Taking focus away from the relative merits of different options discourages comparison of ALL options.