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Goats cheese, onion jam and white anchovy tart



8 portion(s)

Onion Jam

  • 500 grams brown onions, peeled & halved
  • 2 cloves garlic, peeled
  • 10 g salt
  • 25 g olive oil
  • 15 g soy sauce
  • 25 g white wine vinegar
  • 50 g sugar
  • 4-6 sprigs Thyme


  • 300 g unsalted butter, cubed
  • 400 g plain flour
  • 150 g sour cream
  • 100 g Chedder cheese, chopped
  • 2 pinches salt


  • 10 g parmesan, cubed
  • 200 g cream cheese
  • 3 eggs
  • 30 g Milk
  • 400 g onion jam
  • 50 g feta
  • 50 g goats cheese, unashed
  • 100 g white anchovy fillets, halved lengthways
  • pepper

Recipe's preparation

    Onion Jam
    1. Place onions, garlic, salt and oil in the mixing bowl.
    2. Blitz for 4 secs/speed 5. You want it pretty chunky, not smooth
    3. Saute  8 mins/100//speed 1
    4. Add the soy sauce, vinegar and sugar
    5. Mix  2 secs//speed 2
    6. Cook 14 mins/100°C//speed 1/MC off
    7. Refrigerate (overnight if possible)
  1. Pastry
    1. Place butter and flour in the bowl and blitz  8 secs/speed 6. Don’t let it go any longer – you want minimal working of that flour.
    2. Add sour cream and process  6 secs/speed 6  
    3. Remove and form into a ball
    4. Wrap the dough tightly in cling wrap and refrigerate for at least 30 minutes.
    5. Preheat the oven to 190c
    6. On a lightly floured surface, roll the dough to 3mm thickness
    7. Place into the tart tin and put the tin onto the baking sheet (I speak from experience – don’t forgo the baking sheet – you don’t want to have to pull the tart tin out of the oven by itself because guaranteed you will drop that tart on the ground)
    8. Grab a fork and dot that tart all over. This stops the base from forming air bubbles
    9. Wack it in the oven for 10 minutes
  2. Filling
    1. Reduce the oven temperature to 190c
    2. Place the parmesan cheese in the bowl and mill for 10 secs/speed 8
    3. Add the cream cheese, eggs and milk
    4. Mix for 6 secs/speed 5 or until smooth
    5. Spread the tart with the onions
    6. Chop the feta into a small dice
    7. Sprinkle the feta around the tart
    8. Pour the egg mixture over the top
    9. Array the anchovies in a lovely ring around the tart
    10. Grind pepper on top
    11. Bake for approximately 30 minutes, till golden
    12. Sit for 10 minutes before slicing


Delicious with a roasted capsicum, fennel and tomato salad.

If you have any leftover egg mixture, as I did, I had some premade store puff pastry in the freezer so I cut them into squares and put them in muffin tins, I then added some onion, egg mixture, goats cheese and anchovy on top. Baked yumness.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Can't wait to try this - looks and sounds amazing!

    Submitted by MsZeli on 18. June 2020 - 12:44.

    Can't wait to try this - looks and sounds amazing!

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