Blue Cheese & Caramelised Onion Tart
Our friends at My Food Bag have created another simple and delicious recipe for our Double Cream Blue. Make it a meal and serve with a rocket and fresh pear salad with a drizzle of olive oil and vinegar!
3 onions, cut in half and thinly sliced
2 Tbsp butter
Drizzle of oil
1 tsp salt
2 Tbsp brown sugar
3 Tbsp red wine vinegar
350g puff pastry approx. 30x20cm
1 block blue cheese, crumbled (food snob 150g)
1 bunch thyme, leaves picked
Preheat oven to 220°C.
- Prep & cook onions. Thinly slice onions. Heat butter in a pot with oil on high heat. Add onions and salt and cover with a lid and cook for 10 minutes, stirring occasionally until very soft.
- After 10 minutes, add brown sugar and red wine vinegar and cook for 5 more minutes, stirring often, until golden brown. Season to taste with salt and pepper.
- While onions cook, prep tart. Cut pastry down the center so you end up with two 30x10cm long tarts. Use a small sharp knife to score a cm border around the pastry only cutting down halfway into the pastry. Prick center with a fork and once onions are cooked, divide between tart staying within the border.
- Finish tart. Crumble blue cheese over onions and sprinkle over thyme. Bake in center oven for 15-20 minutes, until pastry has puffed around the edges and is golden brown. Cool on tray for 5 minutes before slicing.