Firstly, we want to share some exciting news. We have combined our monthly giveaway for all subscribers to the newsletter and Weekly Value Bundle to give you a BIGGER PRIZE - a TFC Gift Pack valued at $150! This month's winner is Susannah Norris. Congratulations Susannah! We will send you your gift box filled with delicious meals this week.
As you know, we have been cooking up a storm with The Smelly Cheese Shop using the Asko steam oven at Spartan Electrical. When you use quality tools in the kitchen, it's easy to get a wonderful result. We were thrilled to hear the Pumpkin, Cheddar & Arancini balls were such a hit. It was great to hear so many of you tried our recipe at home and enjoyed them as much as we did.
We have another recipe to share with you which is truly decadent. Adel Blue & Caramelised Onion Tart with a Pear, Rocket & Walnut Salad. Apart from the premium ingredients used, the Asko steam oven was instrumental in giving us a flaky pastry and perfect centre.
Before we share the recipe, there are a few tips...
1. If you are buying your pastry, rather than making it from scratch, get a really good quality one. It makes all the difference. We like using Carême All Butter Puff Pastry for this recipe although you could use a shortcrust pastry. You can find Carême pastry in most good local stores such as Adelaide's Finest Supermarkets, Foodland and Tony & Marks.
2. Don't skimp on your cheese. Use quality cheese every time, the taste will not disappoint. We used Adel Blue from The Smelly Cheese Shop. The Smelly Cheese Shop team know their cheese, so if ever you're not sure what you need, feel confident in their advice.
3. We used the Blood Orange Argrumato Citrus Press Olive Oil from our Pendleton Estate olive oil collection for the salad dressing. We are so in love with this olive oil. It is so easy and so delicious. The citrus give the salad a freshness that compliments the richness of the tart perfectly.
Adel Blue & Caramelised Onion Tart with Pear, Rocket & Walnut Salad
150 gm Adel Blue cheese
1 kg red onion sliced
100 gm brown sugar
100 gm salted butter
100 ml balsamic vinegar
½ bunch thyme
4 each free range eggs
100 ml thickened cream
2 sheets Carême All Butter Puff Pastry
200 gm rocket lettuce
1 ea pear
150 gm chopped walnuts
100 ml Pendleton Estate Blood Orange Argrumato Citrus Press Olive Oil
50 ml aged balsamic
Preheat oven to 200 degrees.
In a fry pan, saute sliced onions in butter, season with salt and pepper.
Add sugar and balsamic vinegar.
Cook down until caramelised and sticky.
Line a non-stick tart tin with pastry and trim edges and dock the base with a fork.
Place in the freezer to chill.
Whisk eggs and cream, season with salt and pepper. Then pour to tart shell.
Crumble blue cheese on top of egg mixture together with cooled onions.
Sprinkle with the fresh thyme leaves and bake until golden.
Remove tart and place on cooling rack 15 minutes before slicing.
Toss rocket with chopped walnuts and sliced pear. Drizzle with olive oil, balsamic and sea salt.
Cool tart slightly before serving.
The Family Cook Team x