I really fancied doing some savoury baking this week with too many sweet treats in the house this was definitely a winner! This recipe was completely made up by myself and I’m pleasantly surprised how well it turned out, because to start with it looked as though I wasn’t going to have enough filling but it was the perfect amount.
Preptime: 45mins Baketime: 10mins plus 20mins
Ingredients for the filling
- 3 Good sized onions
- 1 large cooking apple
- 2 tbsp of Dark brown sugar
- 2 tbsp of Balsamic Vinegar
- 25g of Butter for frying
- Salt and Pepper
- 1 Cambert
Ingridents for the shortcrust pastry
- 125g of Butter
- 200g flour
- Cold water
- Start by preheating your oven to 180 degrees celcius and greasing your tart tin, to make the short crust pastry rub the butter into the flour until it resembles breadcrumbs.
- Add a little water at a time to the flour mix until it forms a soft dough.
- Roll the pastry out to fit a 25cm tart tin, using the rolling tin lift the dough out and place in the tin pushing it into all the folds, then cut the edges using a sharp knife.
- Blindbake your pastry for 10 minuets, ensure you use baking paper with baking beans or other rice/ beans to hold it down.
- Whilst pastry is in the oven start by peeling, coring and slicing the apples, you want really thin slices. Chop the onion into thin slices as well.
- In a non-stick pan melt the butter and a dash of olive oil on a medium heat, then add the onion until lightly golden then add the apple a fry together storing occasionally until a rich golden brown.
- Add the sugar, salt, pepper and balsamic vinegar and cook on a low heat until sticky and most of the vinegar has been evaporated.
- Add the filling to the half baked pastry case and level. Slice the Cambert into thin slices and place on top.
- Bake tart in oven for 15 minutes until pastry is golden brown.