Goat cheese and Roscoff PDO onion confit tarts

A simple yet hearty starter, where the sweetness of fresh goat cheese meets the character of our AOP Roscoff onion confit. Perfect for a dinner party appetizer or as a starter for 4 people.

Preparation: 15 minutes — Cooking: 25 minutes

Ingredients (for 4 tarts)

• 1 puff pastry sheet
• 130g fresh goat cheese
• 80g crème fraîche
• 1 egg
• 4 teaspoons Les 4 Saisons onion confit
• 1 knob of butter
• A few sprigs of thyme
• A few pink peppercorns
• Salt and pepper

Preparation

1. Preheat oven to 180°C (350°F).
2. In a large bowl, mix the egg, crumbled goat cheese, and cream.
3. Season with salt and pepper.
4. Butter 4 small tart molds.
5. Cut out 4 circles of puff pastry and place them in the molds. Prick the bottom with a fork.
6. Pour your mixture into the molds.
7. Place a spoonful of onion confit in the center of each tartlet.
8. Bake at 180°C (350°F) for 25 minutes. Let cool slightly before unmolding.
9. Add a little fresh thyme and a few pink peppercorns. Enjoy!

Recipe and Photography: Athina Studio.