August 03, 2015

Red Onion Marmalade and Blue Cheese Tart


A tart doesn't always have to be tasteless and trashy. It can be refined and classy and this red onion blue cheese one proves that. Well, when it come to food anyway. 

I'm sure everyone out there has had many a red onion blue cheese or red onion goat cheese tart in their lives. This combination is not a new thing. If it is new to you, where have you been? Are you ok? Do you need help? Blink three times for help. 


Here's the deal-I have a love hate relationship with puff pastry. I love it but I hate when it gets soggy. I understand that this is a characteristic of puff pastry and that the soggy bottom is inevitable.

You know when you know something is going to happen? You want to hope for the best but really you're living in denial. Then, what you knew was going to happen eventually happens, because it was always going to. Yet, for some reason you thought it might not this time. This is not code for anything else. Just an over the top expression of how consuming 'puff pastry' can be. 

Yeah, that's how I feel about puff pastry. The struggle is real. 

My strongest feeling (at this moment in my life) might be towards puff pastry not being crispy. Jesus, I have my priorities in order, don't I? 

BESIDES all of this ridiculousness about puff pastry, I have a technique that will prolong the imminent soggy bottom. I'm sure you're delighted with this. You won't have to listen to me go on and on and on about absurd pastry issues.   


The pastry base is 'twice baked'. It gets an initial crisping in the oven on a hot tray before the topping goes on. This makes the crispiness last just that little bit longer. #blessed. 

Just so you know, if you're pro soggy bottom. It's cool. Each to their own. I'll still be your friend. There are much bigger issues out there-kitten heels, wedge flip-flops, having the volume of the tv set to an uneven number, songs that fade and tutting (so disrespectful!). I'll stop there before you think I'm completely horrible! 


A few simple ingredients make this tart what it is and that is why I love it. I'm all about that simple life.

Tarts can sometimes be labor intensive but when you're sneaky and buy your own puff pastry it makes making this tart a walk in the park.

Let's be honest, I'm not going to make puff pastry from scratch for this tart. I've made it before and yes, it's very rewarding etc etc etc but no, not here.

Enjoy,

Holly, x


Start with the red onion marmalade. It takes the guts of an hour to cook but it's worth every minute in order to achieve that perfectly sweet, vinegary jammy consistency. 

Peel, halve and thinly slice the red onions and heat the olive oil in a wide frying pan.

Add in the sliced onion, fresh thyme salt and pepper and cook over a low heat for 20 minutes until softened. 


Once softened, tip in the sugar and cook for 2-3 minutes over a medium heat stirring so that the sugar doesn't burn. 


Turn the heat up to high and pour in the liquid. 

Bring to a boil, reduce the heat and allow to simmer for 30-40 minutes until the mixture is thick and jammy. 


Stir regularly, reduce the heat and add splashes of water if the mixture gets too dry. 


Remove from the heat and allow to cool before using. 



While the marmalade is cooking, look after the puff pastry.

Preheat the oven to 200C and place a baking sheet in it to heat up. 

Unroll the sheet of puff pastry and roll very lightly with a rolling pin to flatten.


Cut a piece of non stick baking paper a little bigger than the puff pastry and place the sheet on it. 

Using a small knife make a 1 inch border all around the edge of the pastry-make sure not to cut through the pastry.

Remove the hot tray from the oven and carefully transfer the pastry to it. 


Place in the oven for 10 minutes.

Remove from the oven and use the back of a spoon to flatten the puffed centre. 


Fill inside the border with red onion marmalade.

Break up the blue cheese and scatter evenly over. Place the tart back in the oven and allow to cook for another 15-20 minutes or until the pastry looks evenly brown and the cheese is melted.

Remove from the heat and allow to sit for five minutes before cutting and serving with salad. 


Recipe, makes 1 tart. Serves 6-10

1 Batch Red Onion Marmalade, recipe below
1 Sheet All Butter Puff Pastry
500g Salty Blue Cheese-I used St. Agur

Preheat the oven to 200C and place a baking sheet in it to heat up. 
Unroll the sheet of puff pastry and roll very lightly with a rolling pin to flatten.
Cut a piece of non stick baking paper a little bigger than the puff pastry and place the sheet on it. 
Using a small knife make a 1 inch border all around the edge of the pastry-make sure not to cut through the pastry.
Place in the oven for 10 minutes.
Remove from the oven and use the back of a spoon to flatten the puffed centre. 
Fill inside the border with red onion marmalade.
Break up the blue cheese and scatter evenly over.
Place back in the oven and allow to cook for another 15-20 minutes or until the pastry looks evenly brown and the cheese is melted.
Remove from the heat and allow to sit for five minutes before cutting and serving with salad. 

Red Onion Marmalade, enough for the tart with a little left over! 

2 kg Red Onion
4 Tablespoons Olive Oil
1 Big Sprig Thyme
1 TeaspoonSalt 
Generous Pinch Pepper
150g Sugar
200ml Balsamic Vinegar
350ml Red Wine Vinegar

Peel, halve and thinly slice the red onions.
Heat the olive oil in a wide frying pan.
Add in the sliced onion, thyme salt and pepper and cook over a low heat for 20 minutes, until softened. 
Once softened, tip in the sugar and cook for 2-3 minutes over a medium heat stirring so that the sugar doesn't burn. 
Turn the heat up to high and pour in the liquid. 
Bring to a boil, reduce the heat and allow to simmer for 30-40 minutes until the mixture is thick and jammy. 
Stir regularly, reduce the heat and add splashes of water if the mixture gets too dry. 
Remove from the heat and allow to cool before using. 

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