Red onion tart with Cornish Blue Cheese & marscapone
2 red onions – finely sliced
6 tbspns Kalamata olive oil
2 tbspns balsamic vinegar
200g Cornish mushrooms
1 sprig thyme
350g Field Fare frozen puff pastry – defrosted
100g crumbled Cornish Blue cheese
2 tbspns marscarpone (or cream cheese)
1 egg yolk beaten with 1 tspn water
Cornish Sea Salt & freshly ground black pepper
Saute onions in half of the oil for about 10 mins
Season & stir in vinegar – cook for a further minute or 2.
Remove & cool
Saute mushrooms in remaining oil with thyme in large frying pan for about 10 mins
Season & cool.
Roll out pastry about 30cm square. Cut in half. Place one half on baking sheet. Brush edges with egg glaze. Slash centre of the other half with sharp knife leaving a 2cm border.
Mix the onions, mushrooms, stilton & marscapone (or cream cheese) & seasoning.
Pile down the centre of pastry. Place other half of pastry on top – press edges together with fork
Chill for 20 mins
Pre heat oven to 200°C/Gas 5. Brush the pastry with the glaze & bake for 25 mins