Wensleydale Tarts
250g (9oz) Shortcrust Pastry
225g (8oz) Onions, finely chopped
150ml (¼ pint) Milk, warmed
75g (3oz) Wensleydale Cheese, finely grated
50g (2oz) Butter
25g (1oz) Plain Flour
15g (½oz) White Breadcrumbs
Pinch Freshly Grated Nutmeg
Salt and Freshly Ground Black Pepper
Pre-heat oven to 200°C; 400°F: Gas 6.
Roll out pastry, line six 9 cm (3½ inch) baking cases.
Blind bake (prick with fork and place a piece of greaseproof paper with some baking beans on pastry) for 15 minutes.
Melt half of the butter in a frying pan, add the onions, fry gently until softened but not browned.
Melt remaining butter in a saucepan, add nutmeg, cook gently for 30 seconds, stir in the flour.
Gradually whisk in the milk until the sauce boils and thickens.
Reduce to a gentle simmer, cook for 3-5 minutes.
Add onions and half the cheese, allowing the cheese to melt, season to taste.
Divide the sauce between the pastry cases.
Sprinkle with a mixture of remaining cheese and breadcrumbs.
Place under a moderate grill, heat until golden.
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