Shallot & blue cheese tarts

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olive magazine

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Recipe by olive magazine

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1. Heat the butter in a large, non-stick frying pan. Add the shallots, sugar and garlic and cook over a medium heat for 5-6 minutes. The shallots should be just tender and the pan juices syrupy and bubbling. Season then remove from the heat.
2. Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry large enough to cut out 6 x 15cm circles. Sprinkle some chilli flakes in 6 x 10cm tartlet or Yorkshire pudding tins (if you only have loose-bottomed tins, line them with a circle of parchment paper that comes up the sides, to stop them leaking). Then divide the shallot mixture between them and lay a circle of pastry on top of each, tucking any excess down the sides around the shallots. Bake for 20-25 minutes, until the pastry has risen and turned golden. Invert the tarts onto serving plates and put a slice of blue cheese on top of each one to melt.

Per serving

474 kcalories, protein 10.6g, carbohydrate 38.8g, fat 31.8 g, saturated fat 15.3g, fibre 1.8g, salt 1.33 g

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• Belkey

  16 November 2009

  Belkey rated and commented on this recipe

  

  I made these in ramekins as I didn't have any suitable tins, they tasted lovely, but it did mean that I didn't get the lovely caramelised golden top to the onions that I would have liked.

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Ingredients

• 50g butter
• 700g large shallots , peeled and halved
• 25g unrefined soft brown sugar
• 1 garlic clove , finely chopped
• 500g puff pastry , thawed if frozen
• a pinch dried chilli flakes
• 100g blue cheese , cut into 6 slices

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Difficulty and servings

Serves 6

Preparation and cooking times

Vegetarian

Ingredients

• 50g butter
• 700g large shallots , peeled and halved
• 25g unrefined soft brown sugar
• 1 garlic clove , finely chopped
• 500g puff pastry , thawed if frozen
• a pinch dried chilli flakes
• 100g blue cheese , cut into 6 slices

Per serving

474 kcalories, protein 10.6g, carbohydrate 38.8g, fat 31.8 g, saturated fat 15.3g, fibre 1.8g, salt 1.33 g

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