As you know, cheese is probably my favourite food. I like all kinds of cheeses and I often eat them plain, with bread or crackers for lunch… but I also love to cook with them and make all sorts of savoury and sweet dishes. Today’s recipe is utterly delicious: I find it simply irresistible! I think that Taleggio, a soft cow’s milk cheese from Northern Italy, goes amazingly well with the caramelised red onions! These pastries make for a very elegant appetiser, but they also double up as a simple yet satisfying lunch (just add a salad on the side)! Enjoy!
Caramelised Red Onion and Taleggio Pastries
Scrumptious and elegant appetisers: Caramelised Red Onion and Taleggio Pastries!
- 1 sheet puff pastry thawed
- 1 red onion sliced (2 or 3 slices per pie)
- 120 gms – 4.25 oz. Taleggio chopped
- 10 gms – 2 tsp brown sugar
- 1 bay leaf
- 1 sprig of thyme
- 15 gms – 1 tbsp butter
- Salt & Pepper
Slice the onion into 0.5 cm – 0.2 inch rings.
Melt the butter in a pan, add the bay leaf and onion rings (be careful not to break them) and cook them, on low, for 5 minutes per side. Season with salt and pepper.
Add the brown sugar, raise the flame and let the onions caramelise on both sides. Remove the bay leaf.
Cut out 4 circles from the puff pastry and carve another smaller circle inside it, but do not cut through to the bottom (this will create the border of your pastry when it bakes).
Put the chopped Taleggio inside the smaller circle and cover it with 2 or 3 onion slices per pastry.
Bake in a pre heated oven at 200°C – 390°F for 20 minutes.
Serve warm with some fresh thyme on the top.