Caramelized onion, thyme and taleggio cheese tart
Slice the onions into boats. Place in a baking tray and drizzle with olive oil and white wine vinegar.
Sprinkle liberally with sugar, season well, and place in an oven at 180°C until caramelized and slightly blackened on the edges.
In the meantime line a tart tin with rolled out puff pasty.
Prick the bottom of the pastry to prevent rising. Rest the pasty in the fridge for half an hour.
Fill the pastry shell with the onions, some thinly sliced taleggio cheese and thyme, alternating between the 3.
Place a couple of dollops of crème fraiche on the onions and cheese, season and bake in an oven at 220°C until golden brown and cooked through.
Serve immediately with a simple green salad drizzled with a peppery extra virgin olive oil and an aged balsamic vinegar.
TIP: 1. If you can’t find taleggio cheese, you can try asiago or alternatively young brie or camembert.
2. If you do not have aged balsamic vinegar, simply reduce your young balsamic in a saucepan over medium heat with a tablespoon of caster sugar until it is slightly thickened and syrupy. Instead of adding sugar, try a splash of port.
Wine suggestions
Everyday quaffer - Hartenberg Weisser Riesling 2005 Fresh tropical pineapples, honey & overripe pears. With the richness of jasmine on the palate creating a multi textured aromatic finish.
Splashing out - Warwick Chardonnay 2005 An opening bouquet of juicy apples & pears ensued by hints of vanilla & butterscotch. Perfectly balanced with supporting oak flavours. A fresh lingering finish.
Ingredients
- 2 red or brown onions
- A few glugs of extra virgin olive oil
- A splash of white wine vinegar
- 1 tbsp sugar
- A block of soft taleggio cheese
- A handful of fresh thyme
- Good quality ready-made puff pastry
- Crème fraiche
- NoMU Just Salt Grinder
- NoMU Just Pepper Grinder
