Arran Blue Cheese and Caramelised Onion Tart – Neil Forbes, Café St Honore

Arran Blue Cheese and Caramelised Onion Tart, Arran Mustard Dressing

Makes 4 small tarts


100g plain flour

50g unsalted butter, diced

200g Arran blue cheese

2 large (or 4 small) onions, peeled     and shredded

1 tablespoon Arran mustard

50ml cold-pressed rapeseed oil       (Stark rapeseed oil is brilliant)

1 teaspoon honey

1 tablespoon cider vinegar

A few salad leaves

Good salt and pepper

1 egg yolk


To make shortcrust pastry, place the flour and butter into a mixing bowl and rub between your fingers until it has a texture like sand. Then add the egg yolk and enough cold water (about 3 or 4 tablespoons) to make a ball of dough. Add a pinch of salt (as late in the process as you can) and divide the dough into 4 smaller balls and allow them to rest for 20 minutes.

Next, line four 4-inch tart shells with a rub of oil or butter and a sprinkling of flour to make them non-stick. Then, using a rolling pin, roll each ball of dough out to about a 1 to 2mm thick circle, and line the inside of each tart shell. Rest for 20 minutes.

Now, line the pastry in each tart shell with either a double layer of cling film or some greaseproof paper and fill with baking beans. Bake at 180°C for 25 to 35 minutes until golden brown, removing the baking beans and cling film or paper towards the end of the bake. Allow to cool.

Meanwhile, heat half the rapeseed oil in medium-hot pan and fry the onions with a little salt and pepper until just golden, then lower the temperature and cook for a further 45 to 50 minutes. They shouldn’t be too brown, just a light colour, and soft.

Then, fill the tarts with the onion mix and top with slices of the cheese. Place under a low to medium grill until lightly melted and the flavour of the cheese is enhanced.

Whilst the tarts are under the grill, make a dressing by mixing the Arran mustard, honey, vinegar and the remaining rapeseed oil.

To serve, plate the tarts and drizzle over the dressing and add a little seasoning. Top with some crisp salad leaves.


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