Onion and cheese tarts with walnuts

Ingredients:

8 shallots

pinch of sugar

knob of butter

puff pastry

blue cheese (we used roquefort)

walnuts

salad

• Pre-heat the oven to 200 degrees
• Peel and halve the shallots and cook in butter for around 10 minutes until soft, adding the sugar after about 5 minutes
• Line the individual dips of a muffin/yorkshire pudding tray with baking paper. Cut it into circles beforehand so that each circle is around twice the size of each circle of the tin
• Spoon the onion mixture onto each circle of baking paper, pressing down so that it fills the dip
• Cut the puff pastry into circles a little wider than the tray circles
• Carefully place the pastry over each mound of onion mixture, tucking the edges in so that none of the onion mixture is visible. Make sure that the pastry is tucked inside the baking paper layer
• Bake in the oven for approximately 20 minutes until the pastry is risen slightly and crisp
• Very carefully invert the tarts onto warm plates. Top with slivers of blue cheese and scatter with walnuts
• Serve with a green salad dressed with balsamic vinegar