Warm Cheddar Tart
Makes 12
Ingredients
- 500g puff pastry
- a little beaten egg to glaze
- 3 large onions, thinly sliced
- 20g butter
- 300ml dry white wine
- small bunch rosemary
- salt and freshly ground black pepper
- 500g mature Cheddar
- 60g pine nuts, toasted
To serve
- cherry tomatoes
- basil
- shallots, finely sliced
- oil for drizzling
Method
- To make the cases, roll the pastry on a lightly floured surface to approximately 3mm thickness.
- Cut 12, 8cm discs, prick the pastry with a fork and brush a little beaten egg around the edge.
- Arrange on a baking sheet.
- Cut the remainder into 12 1cm wide x 26cm long strips and use to form the sides of the pastry cases.
- Brush the edges with beaten egg and chill for two hours.
- Preheat the oven to 170°C / 325F / Gas 3. Bake the pastry cases for about 15 minutes, or until puffy and set.
- Remove from the oven, gently press down the pastry centres and leave to cool.
- Meanwhile put the sliced onions in a pan with the butter and wine.
- Leaving aside 12 small sprigs of rosemary, add the remainder to the pan and cook the mixture slowly until all the liquid has evaporated and the onions are beginning to brown.
- Discard the rosemary sprigs from the onion mixture, then season and leave it to cool.
- Divide the onion mixture between each pastry case and cover with a generous amount of grated cheese.
- Top with pine nuts and the reserved rosemary sprigs.
- Return to the oven and cook for approximately 15 minutes, or until the cheese is melted and golden.
- Serve warm with salad.
