There are many ways to enjoy cheese, but try this tart which gives you the flexibility to choose your favourites. Which ones to use is up to you. I would suggest using three different tastes and textures; perhaps a soft (goat or Brie) a blue always adds some punch and saltiness, and a aged Cheddar to add flavour and texture. The tart is always a great way to use up leftover cheeses from your cheeseboard.
Not only can you change the cheeses to suit your taste, add your favourite herbs, even a little spiciness.
The base of this tart is the much-loved caramelised red onion mixture. Always a winner. Make extra filling as it freezes really well.
- 55g butter
- 2 tbsp vegetable oil
- 600g red onions (skinned, halved and thinly sliced)
- 100ml dry white wine
- 1 tsp fresh thyme leaves
- A squeeze of Balsamic glaze (optional)
- 350g puff pastry
- 1 tablespoon flour (for dusting)
- 8 small plum tomatoes
- Dash salt
- Dash black pepper
Start by melting the oil and butter in a large frying pan. Once melted add the finely sliced onions, cover and cook very gently for approx 10 minutes. You are looking to soften the onions not brown them.
Once the onions are translucent, turn the heat up a fraction, enough to bubble the white wine when added. Keep the wine bubbling until it disappears to a glaze rather than a liquid. At this stage add the herbs and the Balsamic glaze if you are using it.
Stir well, then put to one side to cool completely. You can always make this part of the recipe the day before if you have the time.
Once the onions are cool, lightly dust the worktop with plain flour and roll the pastry into a rectangle approx 34cm x 24cm.
Grease a sheet of baking paper, lay the rectangle on a sheet of baking paper. Using a sharp knife, lightly score a 4cm border into the pastry taking great care to not cut all the way through. Put the pastry into a fridge to rest for 15 minutes.
While the pastry is resting, prepare your cheeses. Grate harder cheeses cut softer ones into small pieces and crumbly ones, crumbled (try not to make the crumbles too small, it is good to have some larger pieces. Also smaller ones can burn.)
Preheat the oven to 190°C/375°F/Gas 5
Remove the pastry from the refrigerator, spread the onions carefully within the border, then push the plum tomato halves into the onions. Scatter over your cheeses, and finally, season with salt and pepper.
Bake on the middle shelf for 40 minutes or until the pastry is crisp, risen and golden brown.
Serve hot with new potatoes and a mixed salad. Or, the tart is delicious cold for picnics, in a lunch box, or simply as a tasty snack.