These delectable tarts work with any grated hard cheese, but its the smoke that makes them super-popular.
Enjoy this easy but tasty recipe from actress Fay Ripley - the perfect accompaniment to any summer gatherings.
- a splash of olive oil
- 1 onion, peeled and fi nely sliced
- 1 tbsp fresh thyme leaves, roughly chopped
- 180g (6óoz) smoked Cheddar, e.g. Applewood, grated
- 200mI (7fl oz) half-fat crème fraîche
- 320g (11óoz) pack ready rolled
- shortcrust pastry (or homemade)
- 10 cherry tomatoes, halved
- Preheat the oven to 200°C/Gas Mark 6.
- Heat the olive oil in a frying pan and fry the sliced onion until soft and starting to go golden at the edges, about 10 minutes. Throw in the thyme leaves and transfer to a large bowl along with the grated cheese and crème fraîche. Add some black pepper and mix well.
- Unroll the pastry onto a lined baking tray. Fold over the edges of the pastry, 1cm (óin) in, all the way around to give the tart an edge. Use a fork to press it into place and mark the border.
- Spread the cheesy mix over the base of the tart and scatter with the tomato halves.
- Allow to cool slightly and serve on a big wooden board with a crisp green salad.