Mary Cadogan's Stilton And Walnut Tart

Recipe By :Mary Cadogan
Serving Size : 6

600 grams onions -- (1 lb 5oz)
1 Tbsp balsamic vinegar
375 grams puff pastry -- (1 pack) ready-rolled
175 grams Stilton cheese -- (6 oz)
50 grams walnut pieces -- (1 pack)

Preheat the oven to 200 C/Gas6/ fan oven 180 C. Peel the onions and thinly
slice them (use a food processor slicing blade if you have one). Heat 3
tablespoons olive oil in a large frying pan, add the onions and fry until
softened and slightly browned, stirring occasionally. This will take about
10 minutes. Splash in the vinegar, salt and pepper and cook for a further
5 minutes, until lightly caramelized. Leave to cool while you prepare the
pastry. Unroll the pastry and use it to line a 23 x 33 cm / 9 x l3 inch
shallow oblong tin. Spread over the onions, then crumble the Stilton on
top and Bake for 15-20 minutes, until the pastry is crisp and golden and
the cheese has melted. Cool for 5 minutes before serving, cut into
squares.

Work time 25-30 minutes.
Cooking time 15-20 minutes.

Serves 6

NOTES : This is the sort of dish I like to put together when I am not too
sure who mill be turning up for supper. My teenage sons often arrive at
meal times with a couple of stray friends in tow, and I hate to disappoint
them. This tart can always stretch to feed a couple of extra people,
especially if you make a big mixed salad and serve some garlic bread with
it. If you have any left over, a slice will be a welcome treat for lunch
the next day, eaten hot or cold.

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