Blue Cheese and Onion Tarts
Ingredients
200g plain flour
100g cold butter, cubed
Pinch salt
Pinch celery seeds
1 egg yolk
1-2 tablespoons cold water
2 onions, sliced thinly
2 sticks celery, sliced thinly
2 tablespoons olive oil
125g Tasmanian Heritage True Blue, diced
2 eggs
200ml milk
Freshly ground black pepper
1 tablespoon chopped chives
Salad, to serve
Instructions
- Combine flour, butter, salt seeds and egg yolk in a food processor and blend to a breadcrumb consistency. With the motor running add enough water to allow the mixture to clump together; remove from processor and knead briefly until smooth. Wrap in plastic wrap and refrigerate 30 minutes.
- Divide pastry into 6 equal pieces and roll out until large enough to line base and sides of six 10cm loose bottomed tart tins. Refrigerate 30 minutes.
- Meanwhile, preheat oven to 200°C (fan-forced).
- Cook onions and celery in olive oil over medium heat, stirring occasionally until very soft and lightly caramelised.
- Line each pastry case with baking paper and fill with blind baking beans, (or raw rice).
- Bake in preheated oven 15 minutes or until pastry is cooked through; remove beans and paper and cool slightly. Reduce oven temperature to 180°C (fan-forced).
- Fill pastry cases with cooled onion mixture. Add cheese, pour over combined egg and milk; sprinkle with pepper and chives.
- Bake in preheated oven (15-20 minutes) until filling is set and lightly browned.
- Serve with salad.