Mature Cheddar, Rosemary and Red Onion Tart

14 January 2011 — Lunch, Party, Picnic, Snack

Red Onion Tart


(Serves 4)

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

a few sprigs fresh rosemary or thyme


How to make it

This Red Onion Tart makes a lovely little mid-week dinner, and easy to make if you use ready-rolled puff pastry. The 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.

(This Red Onion Tart recipe is courtesy of the British Cheese Board)

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