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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
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
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
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
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
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
Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.
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Mini red onion marmalade tarts with blue cheese, pickled walnut and pear
Comments ()
Mini red onion marmalade tarts with blue cheese, pickled walnut and pear
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