| RED ONIONS AND BLUE CHEESE TARTE TATIN |
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2 ounces butter
1 tablespoon olive oil
5 red onions, peeled and cut in half horizontally
Handful fresh chopped thyme or 2 teaspoons dried thyme
3 ˝ ounces ROSENBORG® Danish Blue cheese slices
1 pound pack ready prepared puff pastry
SERVES 4 |
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1. Melt the butter and oil in a large skillet and cook the onions for 5-7 minutes until browned and softened. Add the thyme to the pan and turn off the heat.
2. Arrange the onions with the thyme, cut side down in a 7" loose base cake pan.
3. Lay the cheese slices over the onions. Cut the pastry slightly larger than the cake pan and lay it over the onions and cheese, making sure that the edges are well tucked in.
4. Bake in a preheated oven, 425°F / 220°C / Gas 7 for approx. 20 minutes until the pastry is risen and golden.
5. Allow to cool a little, then turn out onto a plate so that the onions are uppermost. |
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