Cabaret and Creme Brulee

Bonjour! Madame Lisa Goldberg is back in the kitchen whipping up a fantastique French feast alongside the magnifique music of Baby et Lulu, Eddie Bronson and Ilan Kidron! Pop the champagne and join us to learn how to make a délicieuse (and easy) goats cheese and onion tart, and a Creme Brulee spectaculaire. Be swept away with the sounds of cabaret and immersed in the flavours of France for a morning of entertainment.

WARM GOATS CHEESE AND ONION TART

Pastry
120 g plain (all-purpose) flour
good pinch of salt
90 g cold unsalted butter, chopped
1 1/2 tablespoons iced water

Filling
3 onions, halved and sliced
1 1/2 tablespoons olive oil
pinch ground nutmeg
2 egg yolks
125 ml (1/2 cup) cream
150 g soft goat cheese
salt and pepper
sour cream, for serving

You will need a 23 cm tart tin. There is no need to grease it.

Method

To make the pastry, in a food processor, combine the flour and the salt. Pulse to mix.
Add the butter and pulse till it forms a crumb texture. Add the water and process just
until a ball of dough starts to form around the blade. Wrap in plastic wrap and
refrigerate for 20 minutes. On a lightly floured benchtop, roll the pastry out until it is
just larger than the tin. Lift the pastry up using the rolling pin and place on top of the
tin. Press into the corners and then carefully up the sides. Prick the base all over
with a fork. Trim the top on the outside of the top edge. Preheat the oven to 190℃
(375℉). Press a piece of aluminum foil into the tin and freeze for 10 minutes.
Remove the pastry from the freezer and add pastry weights on top of the foil,
pressing the weights into the corners. Bake for 20 minutes, remove the paper and
the weights and bake until golden, about 15 minutes. Remove from the oven.
Reduce the oven to 180℃ (350℉).

While the pastry is baking, make the filling. Saute the onion in the olive oil over low/medium heat until starting to brown. Cover with a lid and cook, stirring from time to time, for about 20 minutes or until completely soft and starting to caramelize. Cook
for a further 20 minutes or so, without the lid, stirring from time to time, until well
caramelized. Mix through the nutmeg and season to taste with salt and pepper. In a
medium bowl, beat the eggs and cream together and add the onion. Mix well and
season to taste.

Pour into tart tin. Crumble the goat cheese on top and bake for 35 minutes or until
just set and starting to brown on top.

© Monday Morning Cooking Club 2020

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