Shallot & blue cheese tarts
Simple but stylish little tarts that are a clever idea for cost-effective entertaining
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 minutes
Vegetarian
- 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.
- 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
Recipe from olive magazine, October 2009.
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http://www.bbcgoodfood.com/recipes/12773/
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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
Ready in 45 minutes
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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16 November 2009
Belkey rated and commented on this recipe
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