Sweet and tangy , these tartlets from Bridge House Hotel ’ s award-winning Geraldine Gay are impressive enough for any Christmas table
Geraldine has a creative flair for vegetarian food
CARAMALISED SHALLOT AND GOAT CHEESE TARTLETS
Sweet and tangy , these tartlets from Bridge House Hotel ’ s award-winning Geraldine Gay are impressive enough for any Christmas table
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Ingredients
Makes four tartlets
2 sheets ready rolled puff pastry 4 tbsp red onion marmalade
8 banana shallots 1 tbsp olive oil
1 tbsp balsamic vinegar salt and pepper
1 egg , beaten 300g hard goats ’ cheese
Autumn is awards season for the food and drink trade , allowing chefs , restaurateurs and producers to celebrate their hard work before Christmas comes along and demands even more . One hotel and restaurant with a well-used trophy cabinet is the Bridge House in Beaminster , which proudly boasts two AA Rosettes and has been a Gold Winner in the Taste of the West Awards for four years running .
Head Chef Geraldine Gay has been in charge since 2015 , after training under former head chef , Steve Pielesz , and becoming an expert in pastry . She sources the best local ingredients and her menu evolves with the seasons . As much as possible is made on the premises , from organic bread to marmalades , jams and chutneys .
These tartlets combine sweet caramelised shallots with the tang of goats ’ cheese and are perfect for the festive buffet table .
Method
1 . Preheat oven to 180 º C . 2 . To prepare the filling for the tartlets , peel the shallots , cut in half lengthways and trim off the root end . Heat the oil in a frying pan , add the shallots flat side down and cook until starting to brown . Add a little salt and pepper , turn over and add the balsamic vinegar . Place in the oven for 8 minutes , or until soft . Allow to cool . 3 . Using a circular cutter approx 5.5in wide , cut four rings of the puff pastry . 4 . Using a 4.5in cutter , cut a smaller ring out of the circle of pastry you have already cut . This will leave you with a 4.5in circle of pastry and a 5.5in ring of pastry . 5 . Brush the smaller piece of pastry with the beaten egg , then lay the ring of pastry around the edge . You will have to cut this and trim a little off . It will now be the border for your tartlets . 6 . Egg wash the border of the tartlet and prick the centre with a fork . 7 . Bake the tartlets for 10 minutes and remove from the oven . If the centres have risen , gently push down with the back of a spoon . Place a tablespoon of onion marmalade in the centre of each tart and spread so the middle is covered . Divide the shallot filling between the four tartlets and then crumble over the goats ’ cheese . Place back in the oven for a further 5 minutes . 8 . Drizzle the tartlets with a little balsamic vinegar . Serve with some dressed leaves .
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