Cheddar, Rosemary and Red Onion Tart

INGREDIENTS:

75g (3oz) Quickes Traditional Mature Cheddar, grated

1 ready-rolled puff pastry sheet, thawed

15g (1/2 oz) butter

1 tbsp olive oil

2 large red onions, sliced

1 tsp muscovado sugar

salt and freshly ground black pepper

1 tsp dried mixed Italian herbs

a few sprigs of fresh rosemary or thyme

METHOD:

Preheat oven to 200°C/425°F/gas mark 7. Lightly grease a baking sheet and lay the puff pastry on top.

Heat the butter and oil in a frying pan and add the red onions. Cook, stirring occasionally for 5 mins, then add the sugar and cook for another few minutes until the onions are very soft and caramelised. Season with salt and pepper and add the dried herbs. Cool for a few minutes.

Spread the onions over the pastry sheet to within 2cm (3/4 inch) of the edges. Scatter the mature Cheddar on top and then add the rosemary or thyme sprigs.

Transfer to the oven and bake for 12-15 mins, until puffed up and golden brown. Cool for a few moments, then slice and serve.

Serves 4

top of page