I made this Blue Cheese Sweet Onion Tart With Watercress And Walnuts for dinner last night and then had the leftovers for breakfast and lunch.
Yes, it is that good. Super good, in fact. And super easy to make.
Just bake up a puff pastry crust, throw some blue cheese on at the end of baking so it gets nice and soft. Top with meltingly tender caramelized onions, crunchy walnuts and peppery watercress and you get a flavor explosion that you won’t believe.
I can’t wait to make this recipe again.
Plain flour for dusting
500g all-butter puff pastry
3 Tbs olive oil
4 large onions, finely sliced
½ tsp salt
1 tsp granulated sugar
200g creamy blue cheese thinly sliced
30g walnut pieces, lightly toasted
1. On a lightly floured surface, roll the pastry into a thin 30cm x 38cm rectangle. Carefully lift it onto a parchment lined baking sheet, then prick all over with a fork. Chill in the fridge for at least 20 minutes.
2. Preheat oven to 200°C/400°F.
3. Heat oil in a large frying pan over a medium heat. Add the onions and salt. Fry gently for 10 minutes, stirring occasionally. Sprinkle over the sugar, then continue to cook, stirring more regularly as they become softer, until they are richly caramelized. Season to taste, then set aside.
4. Bake the pastry for 20 minutes. Remove, carefully flip, then bake for 5 minutes. Remove the tray from the oven again, then flip the pastry back over and set it aside for a few minutes until it deflates slightly. (I skipped the flip step and just cooked for a total of 25 minutes on the one side.)
5. Spread the pastry base with the onions, leaving a 2cm border around the edges. Top with the cheese, then bake for 5 minutes until the cheese has just melted.
6. Remove the tart from the oven and slide it onto a cutting board. Scatter over the watercress and toasted walnuts, then slice the tart and serve.
Serves 4 to 6
Recipe from Delicious Magazine
A super tart deserves some Superfood, as in the band.
Crank up the sound and put on TV. Good, plain fun.