Gorgonzola, red onion & cumin tartlet
- 1 packet
- 320g ready roll puff pastry
- 1 tbsp vegetable oil
- 3 red onions
- 3 tbsp unrefined light muscavado sugar
- 300ml Stella Artois Cidre Pear
- 200g gorgonzola
- 1 tbsp ground cumin
- 1 tbsp cumin seeds
- 1/2tsp crushed black pepper
Heat the oil in a frying pan over a medium heat. Add the sliced onions with sugar and allow to cook down for around 10 minutes until softened.
Add the Cidre and continue cooking the onions for a further 15-20 minutes until the onions have reduced to a thick jam like consistency.
Remove from heat and allow to cool completely.
Remove the pastry from the packaging onto a lightly floured surface. Brush the edges of the pasty with egg wash (1 beaten egg with a pinch of salt).
Scatter over the onion mixture, along with crumbled varying sizes of gorgonzola, cumin and the black pepper.
Pre heat oven to 200 degrees and bake the tart straight onto a wire rack for around 20 minutes. Serve immediately.
For more tips and advice from Shelina check out the video below...
Will you be giving this recipe a try?
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