Recipe: Cashel blue cheese and sticky red onion tart
To celebrate winning the Northern Ireland heat of TV’s Great British Menu, Deanes at Queens chef Chris Fearon shares some special recipes
What you'll need
3 egg yolks
1tsp wholegrain mustard
Salt and pepper
for the Cheese filling
300ml double cream
200g Cashel Blue (or any quality blue cheese)
4 egg yolks
for the Sticky red onions
8 red onions, sliced
100ml balsamic vinegar
Mix the flour and butter until they reach a breadcrumb consistency. Mix in egg, mustard and water. Knead for five minutes and season.
Leave in the fridge to rest for 40 minutes.
In a blender, blitz all the cheese filling ingredients for one minute. Season, then place in fridge. Cook the onions in butter, add the vinegar and sugar and cook until sticky. Season.
Roll out the pastry and line an 18” tart case. Bake ‘blind’ in fan oven (ie fill pastry case with dry beans, remove when the pastry is cooked) at 160ºc for 30 minutes.
Place sticky onions into base of tart, pour in cheese mix and place back in the oven at 160°C/gas 2½/320°F and cook for 30-35 minutes.
The tart should be a little coloured on top and should still have a little wobble in the centre.
Leave for 10 minutes before serving.
Serve with some rocket salad.