Mature Cheddar, Rosemary and Red Onion Tart
(We suggest you use a sheet of ready-rolled puff pastry to make this perfect family dish, ideal for a snack or buffet)
1. Preheat the oven to 220°C / 425°F / Gas Mark 7. Lightly grease a baking sheet and lay the puff pastry sheet on top.
2. Heat the butter and oil in a frying pan and add the red onions. Cook, stirring occasionally for 5 minutes, then add the sugar and cook for another few minutes until the onions are very soft and caramelised. Season with salt and pepper and add the dried herbs. Cool for a few minutes.
3. Spread the onions over the pastry sheet to within 2cm (3/4 inch) of the edges. Scatter the Cheddar Cheese on top, then add the rosemary or thyme sprigs.
4. Transfer to the oven and bake for 12 - 15 minutes until puffed up and golden brown. Cool for a few moments, then slice and serve.
(Courtesy of the British Cheese Board)
1 ready-rolled puff pastry sheet, thawed
15g (1/2oz) butter
1 tablespoon olive oil
2 large red onions, sliced
1 rounded teaspoon light or dark muscovado sugar
salt and freshly ground black pepper
1 teaspoon dried mixed Italian herbs
75g (3oz) mature Cheddar cheese, grated Buy Cheese
a few sprigs fresh rosemary or thyme
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The Big Cheese
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