By @JimAnning
I had not touched a morsel of cheese for two weeks (A waistline inspired moratorium on all things cheesy). So, with friends coming over for dinner on #MoreCheeseMonday, its was time to break the ban!
In my fortnight of abstinence I’ve missed chunks of creamy Stilton, tart Wensleydale sliced thinly on buttered toast and the odd (sneaked from the fridge) slice of the cheddar usually reserved for the kids. However, tonight, I went for a tasty combination of melting soft cheese, sweet caramelised onions and crisp pastry – in an attempt to posh it up a bit it was served with some rocket on the side, but to be honest, that was more window-dressing than anything else.
With only 4 ingredients…. Its dead simple to make
Ingredients
A Camembert cheese
a few onions
some butter
ready rolled puff pastry (because life is too short)
Recipe makes four.Method
- First off slice and caramelise the onions. Pop them on a low heat in a covered pan and sweat them for 20 mins or so in a generous amount of butter until they are transparent
- Then take off the lid, whack up the heat and move them around from time to time to stop them sticking
- They should start going a nice golden colour – once they do reduce the heat a bit and keep stirring occasionally until they turn to a deep caramel brown. If you want to help them out a bit you can put a spoon of sugar in with them, but I find that the onions are sweet enough on their own. Add a bit of salt & pepper if you want.
- With the onions done, cut some squares out of the puff pastry, score a line about an inch from the edge all around, then pile on the cooked onion, top with the cheese and bung in the oven.
- I had mine at 220c for 15 minutes which seemed to work out pretty well
There goes the waistline
