Balsamic Vinegar

Goji Balsamic Tarts

Name: Goji Balsamic Tarts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 9
Ingredients: Butter to grease tin; 2 tbsp extra virgin olive oil; 100g red onion, finely sliced; 200g zucchini, finely diced; 80g mushrooms, finely diced; salt and pepper; 1⁄4 cup Black Garlic Balsamic Vinegar and Goji Berries; One handful of fresh thyme or dill, half chopped, half cut into small stalks for garnish one sheet of Empire shortcrust pastry 25cm x 25cm; One egg whisked with a bit of milk or water (for an egg wash); 80g Hall’s Dairy Suzette cheese (or a strong brie), cut in chunks whilst cold

By Black Garlic & Co.

Indulge in Goji Balsamic Tarts, featuring a savoury blend of balsamic-infused vegetables and melted cheese, encased in a golden shortcrust pastry and garnished with fresh herbs.

Goji Balsamic Tarts

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Discover the exquisite flavours of Goji Balsamic Tarts, a delightful savoury treat perfect for any occasion. These tarts feature a rich filling of finely sautéed red onion, zucchini, and mushrooms, enhanced with the tangy sweetness of Black Garlic Balsamic Vinegar with Goji Berries. Fresh thyme or dill adds a fragrant herbal note, complementing the vegetable medley beautifully.

Encased in golden, slightly puffed shortcrust pastry, each tart is topped with chunks of Hall’s Dairy Suzette cheese (or a strong brie), which melts to create a creamy, savoury layer. The pastry circles are first baked to achieve a light puff before being filled with the balsamic vegetable mix and finished with a cheese topping. Baked to perfection, these tarts are served hot or cold, making them versatile for any setting. Garnished with fresh herb stalks, Goji Balsamic Tarts offer a delightful balance of textures and flavours, from the crisp pastry to the rich, tangy filling and creamy cheese, making them an elegant and delicious choice for appetizers, snacks, or light meals.

Author:

Black Garlic & Co.

Ingredients

Butter to grease tin
2 tbsp extra virgin olive oil
100g red onion, finely sliced
200g zucchini, finely diced
80g mushrooms, finely diced
salt and pepper
1⁄4 cup Black Garlic Balsamic Vinegar and Goji Berries
One handful of fresh thyme or dill, half chopped, half cut into small stalks for garnish one sheet of Empire shortcrust pastry 25cm x 25cm
One egg whisked with a bit of milk or water (for an egg wash)
80g Hall’s Dairy Suzette cheese (or a strong brie), cut in chunks whilst cold

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Directions

Preheat oven on fan function at 180 degrees Celsius. Grease a standard 12 cup muffin tin with butter.
Sauté red onion, zucchini and mushroom with olive oil in a saucepan for a couple of minutes. Sprinkle with salt and pepper. Add half the balsamic vinegar into the saucepan and fry gently until the pan starts to dry out. Add the rest of the balsamic vinegar and the cut fresh herbs. Continue to sauté until all ingredients have softened and reduced to approximately half the size.
In the meantime, cut the pastry into nine circles using a 9cm cookie cutter. Place pastry circles in the greased tin and put them in the oven on the middle shelf for 5 minutes. (Do not blind bake the pastry, a small amount of puff is what we are after). Bring the tray out; the pastry will be slightly puffed.
Add the balsamic vegetable mix into each pastry, fill to the top but don’t overfill. Use the egg wash over the edges and exposed sides of the pastry. Put back in the oven for 10 minutes. Take out of the oven and add the cheese, then put back in for another 10 min, keeping a careful watch to prevent burning.
Remove from tin and eat hot, or cool onto a cooling rack and eat cold. Either way, both are delicious.