Mini red onion marmalade tarts with blue cheese, pickled walnut and pear
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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Ingredients
Metric
Imperial
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
Equipment
- Deep fat fryer
Method
1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
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
9
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
10
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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Mini red onion marmalade tarts with blue cheese, pickled walnut and pear
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© Great British Chefs 2019