Onion Tart Canapé Recipe - Great British Chefs

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.

Ingredients

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Tart

4 red onions
200g of puff pastry
4 shallots, finely sliced
100ml of white wine vinegar
4 juniper berries, crushed
20ml of olive oil
50g of butter
75g of caster sugar
salt

Cornish blue cheese

200g of Cornish blue cheese
plain flour for dusting
pepper
1 egg, beaten
20g of Panko breadcrumbs
vegetable oil, for deep frying
salt

Dressing

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
salt
pepper

Garnish

6 pickled walnuts
2 pears, firm
1 handful of winter salad leaves, or micro cress

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Deep fat fryer

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
salt

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
pepper
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
salt

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
salt
pepper

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
1 handful 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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Nathan Outlaw

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

Mini red onion marmalade tarts with blue cheese, pickled walnut and pear

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