I do love a savoury recipe that sounds a bit fancy pants but doesn’t require you to be a gourmet chef! These tasty ‘Mini Caramelised Onion & Blue Cheese Tarts’ certainly fall into that category.
I first tried these little treasures when a beautiful friend of mine, Cathy made a batch and I was lucky enough to sample some (she knows I’m always on the look out for new idea’s).
I will say I’d never really enjoyed Blue Cheese until I tried it in a Cheese Ball my Uncle made one Christmas a few years ago, you’ll find that recipe HERE. Then of course Cathy recently relit the ‘Blue Cheese’ fire for me with these tasty little Tarts, I took one mouthful and I couldn’t wait to take another, delicious I tell you! I think the partnering of caramelised onions with Blue cheese is just the perfect combination to take a basic quiche to the next level of being a fancy pants tart!
With December virtually on our doorstep I thought it was a very appropriate time to share such a delightful little recipe with you all. A plate of these tarts taken to any of your upcoming social events will have people asking you for the recipe, because that’s what you do when you eat something that’s absolutely delicious and homemade.
After eating my something delicious, I asked Cathy for her recipe (I had to make myself a batch), she said “well it’s kind of just in my head”, I think sometimes our ‘in the head recipes’ are often the yummiest.
Puff pastry obviously encases each of these little treasures, my MIL (Mother-In-Law) recently shared with me her love for Butter Puff pastry when she makes a quiche, I’ve always just grabbed what ever’s on special but because I was dealing with some slightly more gourmet ingredients I thought I’d test out this Butter Puff pastry, I like it, it has a lovely wholesome buttery flavour. If you only have standard puff pastry in the freezer it will work just fine too.
Now one of my baking/blogging sessions doesn’t seem complete without a little helper…….find my little egg whisking assistant below.
It takes a naked cabbage patch doll with a little bit of pen tattooed on her head and a lot of concentration to whisk eggs and cream!
I used just a standard wedge of Mainland Blue Cheese and unless you love a really strong Blue Cheese taste you will only use half this wedge.
The other great thing about these little tarts is that they can be made up to 3 days ahead of time, they will also keep in the freezer for up to 3 months so they will certainly help take the stress out of having to cook on the spot if you’re stretched for time. Just reheat thawed tarts in oven at 160C for 10 minutes or until piping hot in the centre.
Caramelise the onions
Cut some rounds of pastry, press into greased patty pans, pop some caramelised onion’s and blue cheese and pour over your egg and cream mixture.
Bake in the oven for 20 mins at 160 C
- 1-2 tablespoons olive oil
- 2 brown onions quartered and sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 3 sheets puff pastry
- 50g Blue Cheese
- 4 eggs
- ½ cup cream
- Salt and pepper
- 2 tablespoons chopped chives
- Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt, cook very slowly over low heat for 15-20 minutes, stirring occasionally. Don't be tempted to turn the heat up, as you don't want the onions to burn.
- When onions are softened and slightly golden, stir through the sugar and balsamic vinegar - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Set aside.
- Preheat oven to160C.
- Grease 24 patty pan holes (50ml capacity)
- Remove pastry from freezer and set each sheet flat on the bench to defrost a little. (l like it semi firm to cut the rounds out).
- Whisk eggs and cream together in a bowl, season with salt and pepper.
- Using a 7cm scone cutter (or just the lip of a glass) cut 24 rounds of pastry and gently press into patty pans.
- Place a teaspoon of onion mixture onto pastry and top with a few crumbled pieces of blue cheese (you should only need half the wedge to cover 24 tarts). Repeat for remaining patty pans.
- Pour egg mixture over the onion and cheese so pan is ⅔ full (you don't want them to overflow during the baking process)
- Sprinkle some chives over the top.
- Place in oven and cook for 20 minutes or until firm and lightly golden.
- If you have any leftovers, once cooled the tarts can be stored in an airtight container in fridge for 3 days or frozen for 3 months which makes them a great little finger food to make in advance and enjoy later!
- You can reheat thawed tarts in oven at 160C for about 10 minutes or until hot in the centre.
So tell me…. have you had any cabbage patch dolls helping you cook in the kitchen lately?
And what’s your favourite finger food to entertain with, got any ‘ just in my head’ recipes?
Until the next time……..
I do love a savoury recipe that sounds a bit fancy pants but doesn't require you to be a gourmet chef! These tasty 'Mini...