Monday, 18 June 2012

A cheeky little Cheese & Onion tart

I think that I'd do ok on Ready Steady Cook, well as long as I wasn't up against someone with a Michelin star. I had a family function at the weekend and despite laying on a fine spread still felt that there was one dish missing. As they were due to arrive, it was too late to go out and buy something, so I had to use the remnants from other dishes already made plus anything I could forage from the garden.

The leftovers available were : Puff pastry (tarte tatin), Cheddar Cheese (Cheeseboard), Red Onion, oregano (Greek salad). Together with some thyme picked from the garden, a little olive oil, butter, seasoning and brown sugar, I came up with the following. As a supper dish with a nice salad alongside, this would be enough for one person.

As it turned out, it was one of the tastiest dishes of the evening!

1. Roll out a piece of puff pasty until it's about half a cm thick and approx 15cm x 15cm. Set aside on a lightly greased baking sheet. Heat the over to 200c
2. Slice the red onion and gently saute in a pan with a knob of butter and a tbsp of olive oil.
3. Once soft, add 2tsp of brown sugar and some dried herbs. Season well and cook for a further couple of minutes.
4. Spoon the mixture into the centre of the pastry, leaving a gap as shown around the edge. Top with a good handful of grated cheese and a few sprigs of thyme.
5. Bake in the oven for 10-12 minutes until golden.

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