Tart of Signature Blue & red onion jam
Ingredients
Short crust pastry
250gm Plain Flour
160gm Butter
1 Egg
Pinch Sugar
5gm Salt
1Tbsp Milk
Filling:
150gm Tasmanian Heritage Signature Blue
100gm Red onion jam (two red onions sliced and cooked slowly with 40mls Olive Oil, 40mls Red Wine Vinegar and 30gm sugar until jam consistency)
4 Eggs
300mls Thickened Cream
Salt and Pepper
Instructions
-
Rub the flour and butter together until all butter has been incorporated.
- Add the remaining ingredients and bring together on the bench top until a smooth pastry forms.
- Wrap in cling film and refrigerate for 30 minutes.
- Roll pastry out and line six tart shells 10cm diameter making sure pastry is forming a collar over the edge of the tart shell.
- Return to the fridge for 30 minutes. Resting the pastry is very important to reduce shrinkage.
- Line the tart with cling film or greaseproof and fill with rice. Blind bake at 170°C for 10 minutes. Remove rice and paper and bake for a further three minutes. Allow to cool.
Filling:
-
Divide the onion jam and the Tasmanian Heritage Signature Blue between the six shells.
- Mix the eggs and cream together, season and pour into the shells.
- Bake at 170°C for 10 minutes and remove from the oven whilst the centre is still quite soft. Change cooking time depending on the size of the tarts.
Serve with baby cress tossed with a light honey, balsamic and olive oil dressing and garnish with peeled roma tomato petals.