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Cheddar, red onion and rosemary tart

Use a sheet of ready-rolled puff pastry to make this tasty dish - perfect for a family supper, and ideal for a snack or buffet

22 SEPTEMBER 2011
Cheddar, red onion and rosemary tart Enlarge
Ingredients (Serves 4)
  • 1 ready-rolled puff pastry sheet, thawed
  • 15g (1/2oz) butter
  • 1 tablespoon olive oil
  • 2 large red onions, sliced
  • 1 rounded teaspoon light or dark muscovado sugar
  • salt and freshly ground black pepper
  • 1 teaspoon dried mixed Italian herbs
  • 75g (3oz) mature Cheddar cheese, grated
  • a few sprigs fresh rosemary or thyme

Method

Preheat the oven to 220°C / 425°F / Gas Mark 7. Lightly grease a baking sheet and lay the puff pastry sheet on top.

Heat the butter and oil in a frying pan and add the red onions. Cook, stirring occasionally for 5 minutes, then add the sugar and cook for another few minutes until the onions are very soft and caramelised. Season with salt and pepper and add the dried herbs. Cool for a few minutes.

Spread the onions over the pastry sheet to within 2cm (3/4 inch) of the edges. Scatter the cheese on top, then add the rosemary or thyme sprigs.

Transfer to the oven and bake for 12 - 15 minutes until puffed up and golden brown. Cool for a few moments, then slice and serve.

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