
Quick Red Onion, Walnut and Blue Cheese Tarts
Keep it simple with this recipe for red onion, walnut and blue cheese tarts – made with Jus-Rol’s ready rolled puff pastry and ready in 20 minutes.
Quick Stats
Easy
4 tarts
12 minutes bake time
Quick Red Onion, Walnut and Blue Cheese Tarts
Keep it simple with this recipe for red onion, walnut and blue cheese tarts – made with Jus-Rol’s ready rolled puff pastry and ready in 20 minutes.
Ingredients
- Jus-Rol™ Puff Pastry Sheet
- 4-6 tbsp Red onion marmalade
- 75g Walnut pieces, roughly chopped
- 100g Blue cheese, crumbled
- 2-3 Thyme sprigs
- Egg, beaten to glaze
Equipment required
- Baking paper
- Baking Sheet
- Palette Knife
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
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How to Make a Jalousie
How to Make a Jalousie
Jus-Rol™ Frozen Puff pastry Sheets are perfect for making this recipe as they are already rolled into two perfect rectangles, if using Jus-Rol™ Puff pastry in a block form, allow to defrost, cut in half and roll each half to identical sized rectangles.
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- Unroll one thawed pastry sheet and lay on a lined baking sheet, then scatter over the chosen filling allowing a good 2.5 cm/1″ border all round.
- Unroll second pastry sheet still on it’s film and fold in half along its length.
- With a sharp knife make cuts along the folded edge towards the opposite side but leaving a border of 2.5 cm/1″ as above.
- Brush border of base pastry with beaten egg.
- Carefully lift folded, cut pastry sheet and lay it over one half of the base pastry.
- Open out the sheet to cover the base.
- Press edges firmly together and with a sharp knife trim off all sides to give a clean cut edge.
- Knock up edges by holding knife blade horizontally against the edges and tapping gently all the way round.
- Flute edge by pressing your thumb firmly down on top of pastry border and drawing the back of a knife inwards against it.
- Continue all the way round to flute entire edge, then brush the top with beaten egg to glaze before baking.
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Method
- Preheat oven to 200ºC (180ºC for fan assisted ovens)/Gas Mark 6.
- Unroll the pastry sheet and cut into four equal rectangles, place on a lined baking sheet and spread each with the red onion marmalade, leaving a small border all round.
- Top with the nuts and cheese and brush the borders with the beaten egg.
- Bring up the borders to form an edge around the filling, pinch to hold in place and brush again with the beaten egg. Scatter a little thyme over the tops and bake for 10 – 12 minutes until the pastry is golden brown and the cheese just melting.
- Serve warm scattered with more thyme leaves.