Dovedale Blue Tart

Serves: 10

Ingredients

• 10 x 6 inch shortcrust pastry cases, blind-baked
• 50g Lakeland Dairies Butter
• 80g red onions, finely chopped
• 25g plain flour
• 200ml Viva Whole Milk
• 80ml Lakeland Dairy Whipping Cream
• 2 bay leaves
• 2 cloves
• 200g Dovedale blue cheese
• 3 egg yolks
• dash of Worcestershire sauce
• 1 cup of pre-made cranberry relish
• sea salt & freshly ground black pepper

Method

Melt 25g of the Lakeland Dairies Butter in a saucepan, add the onions and gently sweat. Set aside, leaving to cool.

In a separate pan, melt the remainder of the Lakeland Dairies Butter and mix in the flour to make a roux.

Bring to boil the Viva Whole Milk, Lakeland Dairy Whipping Cream, bay leaf and cloves. Leave for 5 minutes, strain and gradually stir into the roux until smooth. Simmer the mix gently for about 8 minutes. 

Add the Worcestershire sauce and egg yolks and season to taste.

Place the onions into the pastry cases. Sprinkle over the Dovedale blue cheese and pour over the white sauce.

Bake in a moderate oven (180°C) for about 20 minutes.

Remove the tarts from oven and allow to cool for a couple of minutes before serving, accompanied by a spoonful of cranberry relish, mixed leaves and a balsamic dressing.