This red onion and goat’s cheese tart recipe combines sweet caramelised onion relish with creamy goat’s cheese in crisp shortcrust pastry.

Served with a fresh strawberry vinegar rocket salad, it’s an ideal summer lunch, starter, or light dinner.

Ingredients: 

For the Pastry: 

• 225g plain flour
• 100g butter, chilled and cubed
• Fresh thyme leaves
• Sea salt
• 2–3 tbsp cold water
  

Tart Filling:

• Boddington's Red Onion Relish
• Goat's Cheese

Salad:

• Walnuts
• Rocket leaves
• Boddington’s Berries Strawberry Vinegar
• Sea salt

Method

1. Preheat the oven to 180°C (Gas Mark 4).

2. To make the pastry, add the flour, butter, thyme leaves, and a pinch of sea salt to a bowl. Rub together with your fingertips until the mixture resembles fine breadcrumbs.

3. Add 2–3 tablespoons of cold water and bring together to form a dough.

4. Wrap the dough in cling film and rest in the fridge for 20 minutes.

5. Roll the pastry out to roughly the thickness of a pound coin. Cut circles slightly larger than the tart cases, then line the cases and prick the bases with a fork.

6. Bake the pastry cases for 15–17 minutes, until lightly golden. Remove and allow to cool slightly.

7. Place the walnuts on a baking tray, season lightly, and roast for 3–5 minutes until toasted. Set aside.

8. Spoon a generous layer of red onion relish into each tart case and crumble over the goat’s cheese.

9. Return the tarts to the oven for 5 minutes, just until the cheese softens and begins to melt.

10. In a bowl, combine the strawberry vinegar, toasted walnuts, and a pinch of sea salt. Add the rocket leaves and gently toss to coat.

11. To serve, remove the tarts from their cases and plate with a generous handful of the strawberry vinegar salad.

Serving suggestion: Best enjoyed warm, with extra salad on the side and a glass of something crisp and chilled.

Inspired and written by Chef Lewis Brown, using Boddington’s Berries preserves.