A quick recipe for caramelised onion and blue cheese tarts. We normally make this on a Friday for our weekly pizza night, but this time I wanted to use light and crispy puff pastry. I served this as an accompaniment to the beetroot gazpacho. The sweetness of the balsamic caramelised onion and the creaminess of the blue cheese was a great contrast to the vinegary gazpacho.
- 4 tbs olive oil
- 6 large red onions, sliced
- 30ml thyme
- 4 tbs brown sugar
- 4 tbs balsamic vinegar
- salt and pepper to taste
- 1 packet puff pastry, thawed
- 1 egg
- wedge of blue cheese, crumbled
- 1 cup roasted cashew nuts
- Heat oil in a large frypan over medium-low heat. Add the onions, thyme, a pinch of salt and pepper and cook slowly for 20 minutes. The onions cook down quite a bit, therefore the amount of onions required.
- When onions are softened, add sugar and balsamic. Cook over low heat for a further 10 minutes, stirring occasionally, until sticky and caramelised. Set aside.
- Pre-heat the oven to 180 C and roll out the puff pastry to fit a baking tray. Fold over the edges to make a wall and brush with beaten egg. Pierce the base of the pastry with a fork.
- Spread the onions, crumbed blue cheese and cashews evenly to cover the base of the pastry.
- Bake for about 25-30 minutes until golden.
As mentioned, this complimented the beetroot gazpacho, but you can serve this with a rocket and tomato salad.