Ingredients
- DS gluten free shortcrust pastry 400g 200g
- Everyday Favourites unsalted butter 20g
- Everyday Favourites sliced onions 120g
- Tate & Lyle Caster sugar drum 10g
- Gomo premium balsamic vinegar 1 tablespoon
- Président goat’s log 100g
- Millac UHT dairy single cream 100ml
- Everyday Favourites medium fresh eggs prepacked 1
Method
- Roll and line greased tartlet tins with pastry and blind bake.
- Melt the butter and sauté the onions and sugar until caramelised. Add the balsamic vinegar and reduce.
- Spoon the mix into the cooked pastry cases. Crumble the goat’s cheese evenly into the tartlettes.
- Mix the eggs and cream, season and pour over the cheese.
- Bake at 180°C for 18 minutes then serve warm.
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