Hope through Homes. Second course: Starter

Caramelised onion, baby potato and goats cheese tartlets with fresh thyme 
,honey cashew and red pepper mesclun

This recipe is super easy to prepare, and since a lot can be done in advance is ideal for large dinner parties.

The potatoes can be preboiled, and the tartlets and onions made up to one day in advance.
The only thing left to do on the day is slicing and browning the potatoes and assembling the tartlets.

Caramelised onion, baby potato and goats cheese tartlets with fresh thyme and honey cashew and red pepper mesclun.
serves 8

For the sauce:
1 red pepper
2 garlic cloves, peeled
Olive oil
Juice of 1 lemon


For the tartlets:
2 x 500 g puff pastry
1 kg (16 small) baby potatoes
3 large onions, peeled
2  tsp olive oil
20 g butter
150 g Goat's cheese
2 g fresh thyme
Salt and pepper

For the salad:
100 g cashew nuts

3 Tbsp  honey
100 g mesclun leaves (mixed baby herb salad)



Preheat oven to 200°C.
Roast the red pepper and garlic for 20 mins until soft and set aside to cool.
Blend with some olive oil and the lemon juice until a sauce consistency.
Strain and season.

Cut out out rounds of puff pastry and line 8 mini tartlet cases.
Bake in the oven for 15 minutes until well risen and brown.

Boil the baby potatoes until par cooked- firm to the touch, but able to be cut and not become crumbly.
Peel the potatoes and then slice the onions.
Add  1 tsp olive oil, 10 g butter and onions to a hot pan.
Caramelise the onions for a good 10 minutes and set aside.

Add the other 10 g butter and oil to the pan, and heat until hot.
Slice the potatoes and fry them until they are golden brown.

Place the sliced potatoes and onions in the puff tartlets, pile with crumbled goats cheese and thyme leaves, then season well. Bake for 10 minutes, until the cheese begins to melt.

While the tarts bake, heat a pan on the stove.
Toss in the cashew nuts and let them brown sightly. Pour in the honey and cook for a minute or so, until the just start to get coated and brown. Leave to cool and then roughly chop.

Serve the warm tartlets with the mesclun leaves tossed with the chopped honeyed cashews and the red pepper sauce.

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