Open-Face Onion, Goat Cheese and Pine Nut Tart

From issue #1.
Open-Face Onion, Goat Cheese and Pine Nut Tart

An easy French-style tart that can be baked and assembled free-form.

Serves: 6 - 8


2 cups plain flour
pinch salt
2 large egg yolks
3 tablespoons olive oil
4 tablespoons cold, unsalted butter, diced
5 tablespoons cold water

750g onions, sliced thinly
3 tablespoons extra virgin olive oil
450g silver beet
1 x 2.5cm piece cinnamon stick
8 whole cloves
1⁄2 teaspoon each ground ginger and freshly grated nutmeg
sea salt and ground pepper
225g soft goat cheese
225g crème fraîche or sour cream
1⁄4 cup pine nuts


Pulse the flour and salt in a food processor. Add the egg yolks and olive oil and pulse till combined. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs. With the
motor running, slowly add the water and process just until the dough comes together. Tip the dough out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate while you make
the filling.

In a large frying pan, heat the olive oil and add the onions. Cover and cook over a moderately low heat, stirring occasionally, for about 30 minutes. Reduce the heat further if the onions begin
to brown.

Uncover, increase the heat slightly and continue cooking, stirring often, until the onions are a rich golden brown. This will take another 30 minutes.

Meanwhile, bring a large pot of water to the boil. Remove the stalks from the silver beet leaves and blanch the leaves only until softened. Drain and refresh under cold water. Drain again and dry.

Break the cinnamon stick up and place in a spice grinder with the cloves and other spices. Grind to a powder. Add 11⁄4 teaspoons of the spice mixture to the onions and season with salt.

In a small bowl, lightly beat the goat cheese and crème fraîche together, until smooth, adding 1 teaspoon of salt.

Preheat the oven to 200ºC. Roll out the dough between two large pieces of baking paper to 30cm x 38cm rectangle. Transfer to a smaller (approximately 23cm x 30cm) baking dish at least 4cm deep. Line the pastry with the silver beet leaves, allowing them to extend beyond the pastry overhang.

Spread the cheese mixture evenly over the leaves, and then spread the onions over the cheese. Sprinkle with pine nuts.

Fold the silver beet and the pastry over the onion filling. Brush the pastry and leaves with olive oil.

Bake for about 40 minutes, until the pastry is golden. Allow to cool for half an hour and serve warm or at room temperature.
Serves 6-8

This tart can also be baked and assembled freeform on a large rimmed baking sheet.

Reserve any remaining spice mix in an airtight jar for another use.