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

 

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