|Warm tart of blue cheese with caramelised onions
Use Barb's pastry recipe
|scant cup (225 ml)||olive oil|
|4||onions, peeled and sliced very thinly|
|185 g||blue cheese|
|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.