for 8 pieces

Pastry dough

200 g	brown flour
80 g	ground hazelnuts
2 tbsp	rosemary, finely chopped
½ tsp	salt
80 g	butter, cut into pieces, cold
1 dl	water

Filling

1 tbsp	olive oil
2	onions, cut into thin slices
1	green apple, deseeded, thinly sliced
¼ tsp	salt

Cheese mixture

150 g	soft goats' cheese
1 dl	full cream
2	eggs
1	organic lemon, use grated zest
1 tbsp	rosemary
¼ tsp	salt
a little	pepper

How it's done

Pastry dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter, mix, rub together using your hands to form an even, crumbly mixture. Pour in the water and mix to form a soft, smooth dough; do not knead. Divide the dough into eight portions, press flat into the prepared tins, pull upwards around the edges. Prick the bases firmly with a fork, chill.

Filling

Heat the oil in a pan. Add the onions, sauté for approx. 10 mins., season with salt. Place the onions in a bowl, allow to cool slightly. Add the apple, mix. Spread the filling over the tart bases.

Cheese mixture

Place the goat's cheese in a measuring cup along with all the other ingredients up to and including the pepper, mix well, spread on top of the tart filling. Garnish with the rosemary.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 220 °C. Remove, allow to cool slightly. Remove the tarts from the tins, serve just warm.

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