Pastry Filling
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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