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 Open pastry tart filled with batter of cheese, onion, breadcrumbs and flour. Baked.  The original source of this receipt isn't known. Can you help? [email protected]Wensleydale Tarts Wensleydale cheese from Yorkshire is mild with a flaky texture. If you cannot get any then try another crumbly cheese. Ingredients Serves: 6 250 Gram Shortcrust pastry (9 oz) 225 Gram Onions, finely chopped (8 oz) 50 Gram Butter (2 oz) Large pinch Freshly grated nutmeg 25 Gram Plain flour (1 oz) 150 ml Milk, warmed ( 1/4 pint) Salt Freshly ground black pepper 75 Gram Wensleydale cheese, finely grated (3 oz) 15 Gram White breadcrumbs ( 1/2 oz) Method Roll out the pastry and line six 9 cm (3 1/2 inch) flan rings. Bake 'blind' at 200 °C / 400 °F / Gas 6 for 15 minutes. Gently fry the onions in 25g (1 oz) butter for 5 minutes. Melt the remaining butter in a saucepan, add the nutmeg and cook gently for 30 seconds, then stir in the flour. Gradually blend in the milk, stirring continuously until sauce boils. Season. Add the onions and half the cheese to this 'thick' sauce. Spoon the hot sauce into the pastry cases. Sprinkle with a mixture of the remaining cheese and breadcrumbs. Place on a grill pan and grill under a moderate heat until golden.  |
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