Less is more.
The perfect lunch for colder days – Whipped Cheddar, Caramelised Onion and Tomato Tart.
X2 tablespoons extra virgin olive oil
X2 Red Onions, Thinly Sliced
1 tub Kavli whipped Cheddar
1 sheet ready-made puff pastry
300g baby tomatoes
6g fresh basil
Half a teaspoon crushed red pepper
Cracked Black Pepper
Sea Salt
Preheat the oven to 220 degrees and line a baking tray with parchment paper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onions and honey and cook 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking another 5-10 minutes or until the onions are golden and caramelised. Remove from the heat.
In a bowl, combine 1 tablespoon olive oil, tomatoes and a pinch of salt and pepper.
Lay the pastry sheet flat on a clean, floured surface. Gently roll the sheets out to stretch slightly.
Fold the edges of the pastry inward. Brush the edges of the pastry with beaten egg. Transfer to the oven and bake for 20-25 minutes or until the pastry is golden and the tomatoes burst. Top with fresh thyme and chives.
Let the pastry cool and flatten the middles with a spoon. Evenly top with onions and tomatoes. Finish off my adding dollops of Kalvi whipped cheddar.