Let's Cook with Meg and Ted

Warm tart of blue cheese with caramelised onions


Use Barb's pastry recipe

scant cup (225 ml)olive oil
4onions, peeled and sliced very thinly
185 gblue cheese
60 gmascarpone
1egg yolk
1/2 cup packedshredded 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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