Goats Cheese and Red Onion Tarts

Makes 4 x 12.5cm (5inch) tarts

Red onions sauteed in balsamic vinegar and topped with slices of goats cheese make an ideal filling for a pastry casing - an ideal starter or light lunch.

Before you start, pre-heat the oven to 200°C/400°F/Gas Mark 6.

ingredients pastry:

• 200g (8oz) JUVELA Gluten-Free Mix
• 1tsp xanthan gum (optional)
• 50g (2oz) hard margarine
• 50g (2oz) lard
• 1 medium egg, beaten
• Cold water to mix
• Pinch of cayenne pepper

ingredients filling:

• 1tbsp olive oil
• 3 medium red onions, thinly sliced
• 6tbsp balsamic vinegar
• 2tbsp fresh sage, roughly chopped
• Salt and freshly ground black pepper
• 150g (6oz) goats cheese, cut into 4 thin circles

Method:

Place the Gluten-free Mix in a bowl, cut the fats into small pieces using a knife and add them to the Mix. (It is important to keep the fats as cold and hard as possible so leave them in the fridge right up until you need to use them).

Using your fingertips, rub the fats into the Mix until the mixture resembles coarse breadcrumbs. (It is important not to over-rub the fats - any larger pieces left will be incorporated later when the pastry dough is kneaded).

Lightly stir in the egg and then gradually add sufficient cold water to produce a soft but not sticky dough (you will probably need 2-3tbsp in total). Using your hands, move the mixture around the bowl allowing it to form a dough without actually forcing it together. When the dough starts to clean the bottom of the bowl, sufficient water has been added.

The dough will still be quite crumbly, so this kneading stage is crucial. (This may seem very strange, but gluten-free pastry differs to traditional pastry as it actually benefits from being handled). Lightly dust a surface with Mix and knead the dough 1-2 minutes. The pastry will change in texture, becoming much smoother and more pliable.

The pastry is now ready to use. To roll out, lightly dust the surface and the rolling pin with Mix and roll out using smooth short strokes. Keep the pastry moving around the surface but do not turn it over. As the piece gets bigger, use your rolling pin, rather than your hands, to pick it up. Using a scone cutter, cut out rounds and use to line tartlet tins (This quantity of pastry will easily make 4 tarts or 12 tartlets - any excess pastry can be frozen). Roll out the pastry on a surface lightly dusted with Mix and use to line tart tins.

To make the filling, heat the oil in a large pan and gently fry the onions until soft. Stir in the balsamic vinegar and sage and season to taste. Simmer gently for a few minutes until liquid has evaporated.
Spoon the onion mixture into the pastry cases and top each with a slice of goats cheese. Season with freshly ground black pepper and bake in a pre-heated oven for 15-20 minutes.