• Biltong, blue cheese and caramelised onion tartlets

    Serves: 6 – 8
    Cooking Time: 30 mins

    Ingredients

    • 2 large onions, halved and thinly sliced
    • 30ml (2 tbsp) olive oil
    • 100g (½ cup) brown sugar
    • 100ml water
    • 6 ready-made shortcrust pastry tartlet cases
    • 200g blue cheese, crumbled
    • 100g biltong, sliced
    • 20ml (4 tsp) fresh flat-leaf parsley, chopped
    • 1 large egg, lightly beaten
    • 250ml (1 cup) fresh cream
    • 5ml (1 tsp) salt
    • 5ml (1 tsp) white pepper
    • alfalfa sprouts, to serve

    Instructions

    1

    Preheat the oven to 140ºC.

    2

    Fry the onions, oil, sugar and water in a large saucepan over medium heat until brown and caramelised. Remove from the heat and allow to cool.

    3

    Fill the tartlet cases with the blue cheese and biltong, sprinkle with the parsley and top with the onion mixture.

    4

    In a bowl, mix the egg, cream, salt and pepper until well combined and pour over the tartlet fillings.

    5

    Bake until cooked through and golden, about 15 minutes. Serve hot or cold, sprinkled with the sprouts.

     

     

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