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

1) Roll and line greased tartlet tins with pastry and blind bake
2) Melt the butter and sauté the onions and sugar until caramelised. Add the balsamic vinegar and reduce
3) Spoon the mix into the cooked pastry cases. Crumble the goat’s cheese evenly into the tartlettes
4) Mix the eggs and cream, season and pour over the cheese
5) Bake at 180° for 18 minutes then serve warm

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