Another Delicious Hors d' Oeuvre to Add to Your Repertoire for the Holidays

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Make Another Delicious Hors d' Oeuvre to Add to Your Repertoire for the Holidays

Caramelized red onions, tangy deep-fried blue cheese and a puff pastry base create these beautiful individual tarts, fit for any special occasion. A pear and pickled walnut salad gives this onion tart canapé recipe even more appeal.

Mini Red Onion Marmalade Tarts with Blue Cheese, Pickled Walnut and Pear

Ingredients

Tart

4 red onions

7 1/16 oz of puff pastry

4 shallots, finely sliced

1/2 cup of white wine vinegar

4 juniper berries, crushed

1 1/2 have tablespoons of olive oil

1/4 stick of butter

5 tablespoon oz of caster sugar

salt

Cornish Blue Cheese

7 oz of Cornish blue cheese

plain flour for dusting

pepper

1 egg, beaten

3/4 oz of Panko breadcrumbs

vegetable oil, for deep frying

salt

Dressing

1 garlic clove, crushed

1 tbsp of English mustard

1 lemon, juiced

2 tbsp of cider vinegar

1/2 cup of vegetable oil

1/2 cup of walnut oil

salt

pepper

Garnish

6 pickled walnuts

2 pears, firm

1 handful of winter salad leaves, or micro cress

Directions

Roll out the puff pastry and cut into small, bite-sized circles. Place them on a baking sheet and rest for 30 minutes

Preheat the oven to 325°F. Place the shallots, vinegar and juniper berries into a small pan over a medium heat and allow the vinegar to reduce until it has almost evaporated. Remove from the heat and set aside.

In another pan, heat the olive oil and butter. Finely slice the red onions add to the pan and cook them until they start to become translucent.

Take the pan off the heat and add the shallot mixture, the sugar and some salt to taste. Mix well and allow to cool.

Cut the pieces of cheese into bite-size pieces, dip them in the plain flour seasoned with a little pepper, then the beaten egg and roll them in the breadcrumbs until coated.

Place the red onion mix onto the circles of pastry and bake in the oven for 10 minutes. Remove, place on a wire rack and allow to cool.

While the tarts are cooking and cooling, deep fry the cheese in small batches until it is golden and crisp,  drain on a paper towel then sprinkle with a little salt.

To make the dressing, whisk the garlic, mustard, lemon juice and vinegar until well combined, then gradually whisk in the vegetable and walnut oils until an emulsion is formed. Season with salt and pepper.

Roughly chop the walnuts and peel and dice the pears. Toss them together in a large bowl with the salad leaves and a small amount of the dressing.

To serve, spoon a bit of the onion jam on a puff pastry round, then  top with a piece of the fried blue cheese followed by a pinch of salad.

Alternately, you could spoon a bit of the onion jam on the puff pastry round, followed by a bit of the salad. Top with a piece of the fried blue cheese and a piece of micro green. 

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