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Perl Las Blue and Red Onion Tart

8 November 2017 — Dinner, Lunch, Party

Cheese and Onion Tart

Ingredients

40g unsalted butter

4 red onions, peeled and thinly sliced

2tbsp golden caster sugar

1tbsp sherry vinegar

juice of 1/4 lemon

375g ready-rolled puff pastry

2tbsp milk

200g Perl Las Blue

Optional: 100g roughly chopped walnuts

Basil leaves, to garnish

How to make it

A winning combination of sweet red onions, salty Perl Las Blue and nutty, crunchy walnuts, wrapped in buttery puff pastry.

  • Preheat the oven to 180°C (160°C fan) gas mark 4
  • Melt the butter in a pan
  • Add the onions and sugar, then cover and cook over a low heat for 20 mins stirring occasionally or until softened
  • Stir in the vinegar and lemon juice and cook uncovered for 5-10 mins
  • Take off the heat to let cool
  • Roll out the puff pastry to a rectangle approx 28 x 38cm
  • Fold over the sides to create an edge
  • brush the edge with milk
  • Bake the pastry for 15-20 mins until golden
  • When cooled, using a spatula push down the middle square of the pastry
  • Spread the onion mixture evenly over the centre square
  • Crumble the Perl Las Blue over the onion
  • Scatter the walnuts
  • Return to the oven for 10 minutes or until the cheese is melted and the tart is warm
  • Serve with basil leaves scattered on top

 

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