caramelised onion and gorgonzola tartlet with crème fraiche and marinated beetroot
flavour description
This combination of sweet onion & the gorgonzola cheese can only be described as heavenly.
The micro greens & beetroot add a hint of freshness to the tart.
caramelised onions:
- 4 Red Onions, peeled & thinly sliced
- 1 Cup red wine
- 1 Cup sherry vinegar
- 1 Cup granulated sugar
- Salt & freshly ground pepper to taste
- 150g Gorgonzola cheese
method
In a saucepan combine onions, wine, vinegar & sugar. Bring to a boil, stirring to dissolve the sugar. Reduce to a syrup-like consistency & set aside. Once cooled crumble in the gorgonzola cheese & stir until well combined.
tartlet pastry
- 170g All purpose flour
- ½ Teaspoon baking powder
- 100g Salted butter
- 1 Egg yolk
- 55ml Single cream
method
Sieve flour & baking powder into a bowl. Rub in butter until "breadcrumbs" are formed. Mix the yolk & cream into the butter/flour mixture to form a soft dough. Roll out the pastry until 5mm thick. Line mini flan tins & refrigerate for 15 minutes. After refrigerated add in cheese & onion mixture. Bake in a pre-heated oven at 1700C for 20 - 25 minutes. Remove from oven, set aside to cool and then remove from the flan tin.
beetroot:
- 250g Cooked beetroot
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons extra virgin olive oil
- Salt & freshly ground pepper to taste
method
Dice beetroot, combine balsamic vinegar & olive oil & season to taste.
assembly
Slice tart in half. Place one half off centre on a dinner plate. Using two teaspoons, quenelle crème fraiche & place in the centre of the plate next to the tart. Using a pastry ring for placement put the second half of the tart onto the crème fraiche. Remove the ring. Garnish with micro greens & dress with beetroot.
wine recommendation
Newton Johnson Pinot Noir. A red may seem to be a strange choice, however the distinct characteristics of this wine will enhance the flavour of the gorgonzola coupled with the sweetness of the onion beyond belief.
