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Caramelised onion tart with blue cheese and bacon

A decadent tart for a cheeky starter or luscious main.
 
tart

Recipe from: April 2011
Preparation time: 15 mins
Cooking time: 40 mins
 
 

Ingredients

 
  • 1
    roll puff pastry
  • 2
    medium onions
  • 4
    cloves garlic
  • 1
    Tbs
    balsamic vinegar
  • 1
    wedge Simonzola blue cheese
  • 1
    pack of streaky bacon
  • 1
    sprig rosemary
  • 3
    Tbs
    honey
  • 3
    Tbs
    balsamic vinegar
  • Seasoning
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180 °C.
Fry the bacon in a pan to almost crispy and set aside. Slice into small strips when cooled.
Slice the onions and fry slowly in the same (bacon) pan with the butter, turning occasionally.
If they dry out add a little water. Crush the garlic and add to the onions when they are browning nicely.
Remove when caramelised.
Roll out the puff pastry and place on a baking tray.
Turn in the edges slightly.
Spread the onions over the pastry evenly.
Finely chop the rosemary and sprinkle over the onions. Season.
Place the tart with the onions into the oven for 15-20 minutes.
The pastry should be a light brown.
Remove from the oven and turn it down to 100 °C.
Slice the blue cheese and place over the top of the tart.
Add the bacon and place into the oven to keep warm and melt the cheese slightly.
It should be in for about 10 minutes before serving.
To make the drizzle, combine honey and balsamic and mix well.
Serve immediately with drizzle over the tart and around the tart.
Serve with a fresh green salad.



 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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