“Trial Tuesday” comes round as quick as a flash and this week’s easy recipe will be ideal to serve with a beautifully dressed salad for tonight’s dinner. Maybe it could be consumed al fresco as apparently the weather isn’t set to break until tomorrow? The original recipe comes to us courtesy of Simply Recipes. Com and was conceived by Elsie Bauer. As is usual it has been altered by me. So, as my old physics master used to say before we began an experiment, “let’s suck it and see!”
Serves 4 as a main or 10 ish as an appetiser. Preparation time 10 minutes. Cooking time 20 minutes.
Ingredients: 2 tbsp extra virgin olive oil; 4 cups of sliced red onions (about 2-3 of the medium variety); 1 tbsp brown sugar; 2 tbsp balsamic vinegar; 1/2 tsp salt/ 1/2 tsp pepper; 250g frozen puff pastry; 60g Brie (rind removed and diced); 60g Gorgonzola (diced); 2 tbsp fresh tarragon.
Method:
In a non stick brazier pan, heat the oil and gently cook the onions until they become opaque and begin to go slightly brown. Add the brown sugar, balsamic vinegar and season with salt and pepper.
Reduce the heat to low, cover and cook for around 20 minutes (ensuring the onions don’t become dry). Set aside.
Line your baking tray with greaseproof paper.
Roll the pastry into either a large rectangle (25cm x 30cm) or a round (whatever suits your baking tray).
Prick the pastry with a fork at 5cm intervals all over.
Now place the onions evenly on the pastry and scatter over the diced cheeses and tarragon.
Cook at 190 C fan for up to 20 minutes or until the pastry is golden and the cheese is melted.
Country House Cooking 