Lancashire red onion and pepper tarts recipe
Store-cupboard ingredients mean this recipe is pretty quick to put together.
As an alternative to Lancashire cheese, try the tarts with Cheshire, Wensleydale or Caerphilly instead.
Ingredients
- 4 individual shortcrust pastry tarts
- 15 g butter
- 2 red onions, sliced
- 100 g roasted red peppers (from a jar), torn into pieces
- 8 cherry tomatoes, halved
- 3 drops balsamic vinegar
- 100 g Lancashire cheese, cut into chunks
- 1 pinch freshly ground black pepper
- 1 cup fresh thyme sprigs
- 4 individual shortcrust pastry tarts
- 0.5 oz butter
- 2 red onions, sliced
- 3.5 oz roasted red peppers (from a jar), torn into pieces
- 8 cherry tomatoes, halved
- 3 drops balsamic vinegar
- 3.5 oz Lancashire cheese, cut into chunks
- 1 pinch freshly ground black pepper
- 1 cup fresh thyme sprigs
- 4 individual shortcrust pastry tarts
- 0.5 oz butter
- 2 red onions, sliced
- 3.5 oz roasted red peppers (from a jar), torn into pieces
- 8 cherry tomatoes, halved
- 3 drops balsamic vinegar
- 3.5 oz Lancashire cheese, cut into chunks
- 1 pinch freshly ground black pepper
- 1 cup fresh thyme sprigs
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Pre-heat the oven to 180°C / fan oven 160°C / Gas Mark 4. Arrange the pastry tarts on a baking sheet.
- Melt the butter in a non-stick frying pan and gently fry the onions for 8-10 minutes until soft and tender. Add the roasted peppers, cherry tomatoes and balsamic vinegar, stirring gently. Spoon into the tarts and share the chunks of Lancashire cheese between them. Season with black pepper and add a couple of thyme sprigs to each tart.
- Transfer to the oven and bake for 8-10 minutes until warmed through. Serve with salad.
Recipe provided by The British Cheese Board.
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