Recipe: Cashel blue and caramelised onion tart
Cookery school owner Lizzie Kennedy shares simple recipes that are modern and moreish from her Drumbo kitchen
What you'll need
1 pack ready rolled puff pastry
1 beaten egg yolk
2 tbsp olive oil and a knob of butter
4 onions, thinly sliced
2 garlic cloves, crushed
Pinch of sugar
Handful cherry tomatoes, cut in half
100g Cashel blue cheese, crumbled
Maldon sea salt and freshly ground black
Bunch fresh basil
Preheat the oven to 220°C/gas 7/425°F. Cut the pastry into 2 rectangles and using a sharp knife, carefully score a line on the pastry about 1cm in from the edge (be careful not to cut all the way through) and brush with the egg. Place onto a baking sheet lined with parchment paper and bake for about 15 minutes until risen and golden brown.
Place a heavy-based sauté pan over a medium heat and add the butter and oil. Fry the onion, garlic and sugar gently for about 15 minutes, and season well.
Remove the pastry bases from the oven and top with the onions, cheese and tomatoes return to the oven and bake for 5 minutes. Serve warm, garnished with torn basil leaves.