Photo: Alexander Maasch
Goats’ cheese, red onion and caraway seed tart
17 ingredients
30 min + 2 hr
Serves 4-6
openrecipes
Goats’ cheese takes sweetness well, so here we’ve paired it with an onion marmalade cut with balsamic vinegar and some caraway seeds. These flavours work well with any goats’ cheese.
Estimated Nutrition (whole recipe, rough)
1137
Calories
28g
Protein
59g
Fat
121g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rapeseed Oil | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225g/8oz plain flour
- 75g/2½oz chilled butter
- 75g/2½oz chilled lard
- salt
- 1-2 tbsp rapeseed oil or vegetable oil
- 85g/3oz unsalted butter
- 450g/1lb red onions
- salt and freshly ground black pepper
- 1 tbsp soft brown sugar
- 1 tbsp caraway seeds
- about 80ml/2¾fl oz balsamic vinegar
- and freshly ground saltblack pepper
- 2 free-range eggs
- 200ml/7fl oz double cream
- 200g/7oz goats’ cheese, sliced
- salt and freshly ground black pepper
- fresh tarragon and coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes