Hot Turkey & Caramelised Onion Tart with Melting Stilton Cheese
By Michelin-starred chef Adam Gray
Serves: 4
Cooking time: 10-12 minutes
Cooking temperature: 180°C
Ingredients
- 4 x 9” / 22cm pre-cooked puff pastry discs
- 400g caramelised onions (caramelised onion marmalade also works well)
- 200g Stilton cheese
- 100ml Farrington’s “Mellow Yellow” cold-pressed rapeseed oil
- 200g cooked turkey meat, flaked
- ½ bunch rocket leaves, washed and picked
- Salt
- Freshly milled black pepper
Method
Spread the caramelised onions evenly over the pre-cooked puff pastry discs, leaving a 5mm border around the edge.
Scatter the flaked cooked turkey evenly over the onions.
Crumble the Stilton cheese and sprinkle generously across the tart.
Bake in a preheated oven at 180°C for 10-12 minutes, until the Stilton starts to melt and the edges of the pastry turn crisp and golden.
Remove from the oven and top with fresh rocket leaves.
Finish with a generous drizzle of Farrington’s rapeseed oil, season with salt and pepper, and serve warm.
To Serve
Perfect as a festive lunch, Boxing Day leftover dish, or served with a simple green salad and a glass of something celebratory.
