Red Onion Relish, Goat’s Cheese & Thyme Tartlets

Autumn calls for buttery pastry and rich, savoury flavours — and these Red Onion, Goat’s Cheese & Thyme Tartlets tick all the boxes. Made with our Long Track Pantry Red Onion Relish, they’re simple to pull together and perfect for sharing. Ideal for grazing boards, long lunches or an easy weekend bake.

Red Onion Relish, Goat’s Cheese & Thyme Tartlets

Makes 24

These little tartlets are one of those reliable crowd-pleasers — perfect for autumn entertaining, long lunches or adding something special to a grazing table.

Buttery puff pastry, sweet Long Track Pantry Red Onion Relish and creamy goat’s cheese baked into a delicate savoury custard… finished with fresh thyme.

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 Ingredients

• 3 sheets butter puff pastry
• ½ jar Long Track Pantry Red Onion Relish
• 2 balls Meredith Dairy Marinated Goat’s Cheese (or similar)
• 1 cup cream
• 4 egg yolks
• Fresh thyme leaves
• Salt and cracked black pepper
• Non-stick cooking spray

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 Method

1. Preheat oven
   Heat oven to 200°C fan forced.
2. Prepare the pastry
   Defrost puff pastry until it is cold but no longer frozen.
   Spray two 12-cavity tartlet tins (we used a 12-cavity half-sphere pan, but a mini tart pan works just as well) with non-stick cooking spray.
   Using a cookie cutter, cut 24 pastry rounds to suit your tin.
   Press gently into cavities so the pastry comes roughly level with the edge of the tin.
3. Drain the relish
   Place ½ jar of Long Track Pantry Red Onion Relish (or similar)  into a colander and allow excess liquid to drain.
   (This step is important so the tartlets don’t become soggy.)
4. Make the custard mixture
   In a small bowl, whisk together:
   • 1 cup cream
   • 4 egg yolks
   • Salt and cracked pepper
5. Whisk until smooth and well combined. Set aside.
6. Assemble
   Spoon a small amount of drained red onion relish into each pastry shell.
   Crumble goat’s cheese evenly over the top.
   Carefully pour the cream and egg mixture into each tartlet, filling just below the rim of the pastry.
   Sprinkle with fresh thyme leaves.
7. Bake
   Bake for 15–18 minutes, or until the pastry is golden and the custard is just set.
8. Cool slightly before removing
   Allow to rest for 5–10 minutes before gently removing from the tin.

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To Serve

Perfect warm or at room temperature.
Serve with a simple green salad and a glass of local white wine — or add to an autumn grazing board.

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✨ Long Track Tip

For extra depth, finish with a drizzle of olive oil and a pinch of flaky sea salt just before serving.

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