Stilton and Red Onion Tart

Peel and slice thinly the three red onions. Put three or four tablespoonfuls of olive oil in a frying pan and soften the onions over a lowish heat for a good fifteen minutes or so  Picture  . Take out with a slotted spoon. discarding as much oil as possible and put to one side.

Meanwhile roll out the pastry thinly and line the tart dishes, lightly pressing with fingers and removing any cracks. Trim off the pastry from the rims of the tart dishes.

Take the rind off the Stilton, cut into slices ¼inch+/1 cm slices and then into cubes the same size, you need a good handful per tart. Put a layer of onions into the pastry cases followed by some cheese, and then one more layer of onions and cheese  Picture  .

Put in the oven at 400°F/200°C/Reg6 and bake for about 20 to 25 minutes until the visible pastry has just browned  Picture  .

Meanwhile quarter some baby tomatoes, salt and pepper and dress with a little olive oil. Take the tarts out of the oven and allow to cool for a good five minutes which will allow the pastry cases to shrink a bit.

Use a metal spatula or knife to tease the tarts out of the dishes onto serving plates. Surround with some tomatoes and serve with a small dollop of creme fraiche  Zoom  . This is a nice starter.