Caramelised onion tart with blue cheese and bacon
|1||puff pastry — roll|
|2||onions — medium|
|4||garlic — cloves|
|1 Tbs||vinegar — balsamic|
|1||blue cheese — Simonzola|
|1||bacon — streaky|
|1||fresh rosemary — sprig|
|3 Tbs||vinegar — balsamic|
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.