Procrastination and Taleggio & Red Onion Tart

Procrastination is exhausting. I have spent such a huge amount of time avoiding reading Little Women, I could have probably have written the sequel in said amount of time. I used to love it as a child but it’s so painfully excruciating now. The characters who I thought exciting, namely Jo, are now strange and irritating and those who I thought kind, Marmee and Beth, are wet and spineless. But I have to read it and so plod on I shall.

In the mental space created by procrastination, I have started to think about Christmas. It is less than two months away and the adverts, decorations are hotting up. I think this recipe would be quite useful in the arsenal at Christmas as you could all sorts of leftover cheese, puff pastry is something often found hanging about the freezer and leftover vegetables are at their peak! Also it would make a nice change from roasted meat and is a good one for vegetarian guests.

Taleggio is an Italian cheese, quite salty, but with a wonderful melting consistency, it oozes and spreads but in a controlled and delightful way. I used homemade rough puff to make the case but you could use the block puff from the supermarket chilled aisle or even the pre-rolled one if Christmas has proved itself exhausting. The longer the onions are softened for the wetter they become which suits the tart. It’s a bit like a pissaladiere but without the anchovies or olives as I dislike both anchovies and olives! But a flat tart which slices well and chills and reheats perfectly.


Taleggio and Red Onion Tart

serves 6

  • 300g puff pastry
  • 3 red onions, thinly sliced
  • olive oil
  • pepper
  • 200g taleggio, sliced
  • 25g parmesan, grated
  • rocket
  • thyme leaves
  1. Roll out and trim a piece of puff pastry to fit a baking tray.
  2. Place the red onions and olive oil in a pan and soften on a low heat for 15-20 minutes until the onions are soft but not coloured
  3. Spread the onion mix on the puff pastry, leaving an inch spare at the sides to puff up.
  4. Crumble over the taleggio and sprinkle with thyme leaves and parmesan. Add pepper to taste but avoid salt as the cheese is salty.
  5. Cook in a preheated oven at 200C for 15-20 minutes.
  6. Top with rocket and slice.



    sliced red onions


    top it with rocket


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s