Caramelised red onions, tangy deep-fried blue cheese and a puff pastry base create these pretty individual tarts, fit for any special occasion. A pear and pickled walnut salad gives this onion tart canapé recipe even more appeal in this Nathan Outlaw creation.
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Roll out the puff pastry and cut into small, bite-sized circles. Place them on a baking sheet and rest for 30 minutes
200g of puff pastry
Preheat the oven to 160°C/Gas mark 3. Place the shallots, vinegar and juniper berries into a small pan over a medium heat and allow the vinegar to reduce until it has almost evaporated. Remove from the heat and set aside
4 shallots, finely sliced
100ml of white wine vinegar
4 juniper berries, crushed
In another pan, heat the olive oil and butter. Finely slice the red onions lengthways, add to this pan and cook them until they start to become translucent
20ml of olive oil
50g of butter
4 red onions
Take the pan off the heat and add the shallot mixture, the sugar and some salt to taste. Mix well and allow to cool
75g of caster sugar
Chop the pieces of cheese into bite-size pieces, dip them in the plain flour seasoned with a little pepper, then the beaten egg and roll them in the breadcrumbs until coated
200g of Cornish blue cheese
plain flour for dusting
1 egg, beaten
20g of Panko breadcrumbs
Place the red onion mix onto the circles of pastry and bake in the oven for 10 minutes. Remove, place on a wire rack and allow to cool
While the tarts are cooking and cooling, deep fry the cheese in small batches until it is golden and crisp, before draining on kitchen towel and sprinkling with a little salt
vegetable oil, for deep frying
To make the dressing, whisk the garlic, mustard, lemon juice and vinegar until well combined, then gradually whisk in the rapeseed and walnut oils until an emulsion is formed. Season with salt and pepper
1 garlic clove, crushed
1 tbsp of English mustard
1 lemon, juiced
2 tbsp of cider vinegar
150ml of rapeseed oil
150ml of walnut oil
Roughly chop the walnuts and peel and dice the pears. Toss them together in a large bowl with the salad leaves and a small amount of the dressing
6 pickled walnuts
2 pears, firm
2 2/3 handfuls of winter salad leaves
To serve, place a piece of cheese on top of each tart base, followed by a pinch of salad or micro-cress
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