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Tweet Wensleydale Tarts
Open pastry tart filled with batter of cheese, onion, breadcrumbs and flour. Baked.
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Wensleydale cheese from Yorkshire is mild with a flaky texture. If you cannot get any then try another crumbly cheese.
250 Gram Shortcrust pastry (9 oz)
225 Gram Onions, finely chopped (8 oz)
50 Gram Butter (2 oz)
Large pinch Freshly grated nutmeg
25 Gram Plain flour (1 oz)
150 ml Milk, warmed ( ¼ pint)
Freshly ground black pepper
75 Gram Wensleydale cheese, finely grated (3 oz)
15 Gram White breadcrumbs ( ½ oz)
Roll out the pastry and line six 9 cm (3 ½ inch) flan rings. Bake 'blind' at 200 °C / 400 °F / Gas 6 for 15 minutes. Gently fry the onions in 25g (1 oz) butter for 5 minutes.
Melt the remaining butter in a saucepan, add the nutmeg and cook gently for 30 seconds, then stir in the flour. Gradually blend in the milk, stirring continuously until sauce boils. Season. Add the onions and half the cheese to this 'thick' sauce.
Spoon the hot sauce into the pastry cases. Sprinkle with a mixture of the remaining cheese and breadcrumbs. Place on a grill pan and grill under a moderate heat until golden.
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