Apple, onion & blue cheese tart

Name: Apple, onion & blue cheese tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 320 g puff pastry sheet; 2 tbsp olive oil; 500 g pack British Small Onions; ½ tsp salt; 1½ tbsp red wine vinegar; 2 tsp caster sugar, or to taste; 1 Jazz Apples; 100 g Shropshire Blue cheese, sliced or crumbled; Few sprigs thyme (optional)

Any cheese works well in this great-value and utterly delicious tart. Brie or Cheddar are also winners. And there are plenty more onion recipes to discover, too

4 out of 5 stars(4) Rate this recipe

Vegetarian

Serves4
CourseStarter
Prepare15 mins
Cook25 mins
Total time40 mins

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320g puff pastry sheet
2 tbsp olive oil
500g pack British Small Onions
½ tsp salt
1½ tbsp red wine vinegar
2 tsp caster sugar, or to taste
1 Jazz Apples
100g Shropshire Blue cheese, sliced or crumbled
Few sprigs thyme (optional)

Remove the pastry from the fridge 10 minutes before starting. Preheat the oven to 200°C/180ºC fan/gas 6 and put a large baking tray in to heat up. Unroll the pastry on its paper, then score a 1cm border around the edges and prick the centre all over with a fork. Carefully transfer, with the paper, onto the hot baking tray, then bake for 15-20 minutes until golden and risen.
While the pastry is baking, heat the oil in a large lidded frying pan over a medium heat. Cook the shallots with the salt for 10-15 minutes, covered, until soft and tender. Remove the lid, add 1 tbsp vinegar and the sugar and cook, stirring regularly, for another 5 minutes. Meanwhile, thinly slice the apple; put in a bowl with 350ml cold water and the remaining ½ tbsp vinegar. Set aside.
Meanwhile, heat the oil in a large frying pan over a medium heat. Cook the onions with the salt, covered, for 10-12 minutes until soft and tender. Remove the lid, add 1 tbsp vinegar and the sugar, then cook, stirring regularly, for 5 minutes more. Meanwhile, core and thinly slice the apple (skin on). Put into a bowl with 350ml cold water and the remaining vinegar. Set aside.
Take the pastry out of the oven and gently press down the middle to flatten. Spread the onions evenly over the top. Drain the apple, pat dry on kitchen paper, then scatter over the top of the onions with the cheese. Return to the oven for 5 minutes, cook until the cheese is melted and golden, then top with a few thyme leaves, if using. Lovely with a green salad, if you like.

Cook’s tip

To give your tart crust that lovely bronzed finish, brush the border with a little milk or beaten egg before baking, then scatter with sesame or poppy seeds.

Typical values per serving when made using specific products in recipe