We've had a good crop of onions this year, both red and white, so I decided to use up the puff pastry in the freezer and make an onion tart. I found some Cathedral Cheddar yesterday in the supermarket, so a marriage made in heaven!
1 pkt puff pastry
2 big red onions sliced
about 75g Cheddar cheese grated
dried mixed herbs
1 tbspn oil and 1 tbspn butter
about 1 tspn sugar
sprigs of any herbs you fancy
Preheat oven 210C/gas7 and grease a baking sheet.
Heat the oil and butter in a frying pan and fry the onions gently for about 5 mins till soft then add the sugar, s&p and dried herbs and cook for a further 10 mins.
Roll out the pastry [I've packed my rolling pin so had to use a lemonade bottle. Mum would be proud of me!] and put onto baking sheet.
Spoon the onions onto the pastry leaving about 2 cms round the edge.
Sprinkle the cheese over the top and put the sprigs of herbs on the cheese. I used thyme.
Cook for about 12-15 mins till the pastry is risen and golden brown.
I made a big green salad and a tomato salad to eat with it. Bob also had chunks of crusty bread that I'd made in my new breadmaker.