ingredients
makes about 48
2 cups All purpose flour
1/2 cup butter, chopped
1 red capsicum
1 1/2 cups firm goats cheese, grated
1 cup sour cream or creme fraiche
2 eggs
1 clove garlic, crushed
2 teaspoons finely chopped fresh lemon thyme
2 tablespoons butter
1 large red onion, halved and finely sliced
2 teaspoons soft brown sugar
1 teaspoon balsamic vinegar
method
1. Preheat the oven to moderately hot 190°C (350°F). Lightly grease two 12-hole round-based patty tins.
2. Sift the flour with a pinch of salt into a large bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and stir in up to 4 tablespoons water to form a firm dough. Gently gather together and lift onto a lightly floured surface. Press into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Roll out half the dough on a lightly floured surface to 2 mm (1/8 inch) thick and cut out 24 rounds with a 2 inch cutter. Place into the patty tins and refrigerate for 10 minutes.
4. Cut the pepper into quarters and remove the seeds and membrane. Cook, skin-side-up, under a hot grill until the skin is black and blistered. Place in a plastic bag until cool, then peel. Cut the flesh into thin strips.
5. Mix together the goats cheese, sour cream, eggs, garlic, thyme and salt and pepper and set aside.
6. Melt the butter in a skillet and cook the onion for 5 minutes, or until golden brown. Add the sugar and vinegar and cook for another 5 minutes, or until caramelized.
7. Divide half the goats cheese mixture evenly onto the pastry rounds and top with half the pepper strips and half the caramelized onion. Bake for 20 minutes, or until golden brown. Repeat with the remaining pastry and filling. Serve immediately.
