• 1 cup all-purpose flour
• 4 tablespoons cold unsalted Kerrygold Irish butter
• Pinch of salt
• Iced water
• 1 tablespoon olive oil
• 1 small onion, minced
• 1/2 cup fresh cranberries
• Rind and juice of half an orange
• 1 to 2 teaspoons brown sugar
• 2 large eggs
• 1/3 cup heavy (whipping) cream
• Salt and freshly ground pepper to taste
• 4 ounces St. Tola or Corleggy goat’s cheese
• 5 ounces of rocket (arugula)
• Balsamic vinaigrette for drizzling
To make the tartlets: In a large bowl, combine the butter, flour, and salt.
With your fingers or a pastry cutter, rub the butter into the flour and salt
until the mixture resembles breadcrumbs. Add the water, a spoonful at a time,
and mix until a stiff dough forms. Form the dough into a ball, wrap in plastic
wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 350°F. On a lightly floured surface, roll out the dough
to 1/4-inch thickness. With a cookie cutter, cut out 12 rounds and place each
round into the well of a 12 well tartlet pan. Prick each one with a fork and
bake for 10 or 15 minutes, or until golden.
To make the filling: In a large skillet over medium heat, heat the oil. Sauté
the onion for 2 to 3 minutes, or until soft but not browned. Add the cranberries,
orange juice and rind, cover, and cook for 5 to 7 minutes, or until the berries
are soft. Uncover, and continue to cook until most of the liquid evaporates.
Taste and add some of brown sugar if the berries are too tart. Spoon the berry
mixture into each tartlet.
In a small bowl, whisk together the eggs and cream and season with salt and
pepper. Spoon the eggs mixture over the berry mixture. Top each with a piece
of goat’s cheese. Bake for 10 to15 minutes, or until the filling is set
and the cheese is bubbling.
To serve, divide the rocket onto four salad plates and drizzle with the vinaigrette.
Place three warm tarts on top of the salad and serve immediately. Serves 4