Arran Blue Cheese and Caramelised Onion Tart with an Arran Mustard Dressing by Neil Forbes of Cafe St Honoré
ESTABLISHED in 2001, Taste of Arran is a sales, marketing and distribution company bringing together 11 independent food and drink manufacturers, all based on the Isle of Arran.
Chef Neil Forbes created this recipe following a visit to the island where he visited Bellevue Creamery in Blackwaterfoot, where the award-winning Arran Blue, Brie and Camembert are made.
Taste of Arran has been shortlisted for two categories at the Scotland Food & Drink Excellence Awards.
For more information visit http://www.foodanddrink.scot/events/sfd-excellence-awards.aspx.
Ingredients: Serves 4
100g plain flour
50g unsalted butter, diced
200g Arran blue cheese
2 large onions, peeled and shredded
1 tbsp Arran mustard
50ml cold-pressed rapeseed oil
1 tsp honey
1 tbsp cider vinegar
salad leaves
salt and pepper
1 egg yolk
Method
1 To make pastry, place flour and butter into a bowl and rub between your fingers until it has a texture
like sand. Then add the egg yolk
and about 3 tbsp cold water to
make a ball of dough. Add a pinch of salt, mix and divide the dough
into four smaller balls. Rest for 20 minutes.
2 Line four 4in tart shells with a rub
of butter and a sprinkling of flour. Then roll each ball of dough out to about a 1mm to 2mm thick circle, and line the inside of each tart shell. Rest for 20 minutes.
3 Now, line the pastry in each tart shell with either a double layer of
cling film and fill with baking
beans. Bake at 180°C for 25 to 35 minutes until golden brown, removing the baking beans and cling film towards the end of the bake. Allow to cool.
4 Meanwhile, heat half the rapeseed oil in medium-hot pan and fry the onions with some seasoning until golden, then lower the temperature and cook for a further 45 to 50 minutes. They should be a light colour, and soft.
5 Fill the tarts with the onion mix and top with slices of the cheese. Place under a medium grill until lightly melted and the flavour of the cheese is enhanced.
6 Meanwhile, make a dressing by mixing the Arran mustard, honey, vinegar and the remaining rapeseed oil.
7 To serve, plate the tarts and drizzle over the dressing. Top with salad leaves.
In association with Taste Communications.
www.tastecommunications.co.uk
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