Ingredients

Method

For the pastry:
• 450 g flour
• 200 g butter, cubed
• 2 t salt
• 4–8 T cold water
For the filling:
• 6 baby red onions, halved
• 1 T olive oil
• 1 T balsamic vinegar
• sea salt and freshly ground black pepper, to taste
• 120 g blue cheese, crumbled
• 5 g fresh rosemary or thyme
• 1 free-range egg yolk
• 1 T milk

Method

Ingredients

1. To make the dough, place the flour, butter and salt in a food processor and blend, gradually adding the water until a dough starts to form.
2. Turn out onto a clean surface and knead for about 5 minutes. Wrap in clingwrap and chill for 30 minutes. Pat out into an oval shape and roll out to a thickness of 2–3 mm, then place on a greased baking tray. Prick with a fork, then bake blind for 15–20 minutes.
3. To make the filling, preheat the oven to 180°C. Drizzle the red onions with the olive oil and balsamic vinegar. Season, then roast for 15 minutes.
4. Crumble the blue cheese into the centre of the pastry, leaving a 2.5 cm border. Arrange the onions on the cheese, pulling them apart slightly so they open like petals. Sprinkle with the herbs.
5. Beat together the egg yolk and milk and brush onto the pastry crust, then sprinkle generously with black pepper. Chill for 15 minutes, then bake for 30–40 minutes, or until the filling is oozing and caramelised and the pastry is golden and cooked through.

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