| Warm tart of blue cheese with caramelised onions |
Pastry
Use Barb's pastry recipe
Filling
| scant cup (225 ml) | olive oil |
| 4 | onions, peeled and sliced very thinly |
| 185 g | blue cheese |
| 60 g | mascarpone |
| 1 | egg yolk |
| 1/2 cup packed | shredded spinach leaves |
| tomato chutney to serve |
Preheat the oven to 200C.
To caramelise the onions, heat the oil in a medium saucepan over low heat. Add the onions and cook slowly until they are a deep golden brown and very soft, about 30 minutes. Drain off any remaining oil and set the onions aside.
Mix together the blue cheese, mascarpone, and egg yolk in a bowl. Blind bake the tart shells as in Barb's recipe (see link above).
Place a little caramelised onion in the bottom of each tart shell, then a little spinach, and top with the cheese mixture. Bake the tarts for about 10-12 minutes. The tops should be puffed and golden, but the centres should still be creamy. Serve warm with tomato chutney.
Makes 8 ten centimetre diameter tarts.
Yet another bloody good recipe from the lovely Barb.
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