Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, smoked cheese & caramalised red onion tartlets. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Smoked cheese is any cheese that has been specially treated by smoke-curing. It typically has a yellowish-brown outer pellicle which is a result of this curing process. Smoke-curing is typically done in one of two ways: cold-smoking and hot-smoking. Cold smoking cheese is really, really easy.
Smoked Cheese & Caramalised Red Onion Tartlets is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Smoked Cheese & Caramalised Red Onion Tartlets is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook smoked cheese & caramalised red onion tartlets using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Smoked Cheese & Caramalised Red Onion Tartlets:
- Prepare 100 g finely grated smoked firm cheese,
- Prepare 1 red onion, sliced into very thin strips,
- Take Around 4 tbsp milk, (I used almond milk),
- Prepare 1 medium beaten egg,
- Make ready Cracked black pepper and salt to season
- Take 1 tbsp vegetable oil
- Prepare 1 sheet ready roll puff pastry (I used the 'lighter' kind),
- Take For dipping sauce:
- Take Thick Greek plain yogurt or quark,
- Get Finely chopped chives,
- Prepare 1 small pinch of salt
Smoked cheese is very overpriced at the grocery. See more ideas about Smoked cheese, Smoked food recipes, Cheese. These days, many types of smoked cheeses are smoked in smokers rather than by a wide-open fire. The smokers waft the smoke over wheels of cheese as they age on racks.
Steps to make Smoked Cheese & Caramalised Red Onion Tartlets:
- Preheat your oven to 180 (fan). Remove your pastry from the fridge and leave to come up to room temperature. Gently unfold it out flat leaving it on the parchment backing paper. Using a sharp knife score into neat and even squares. The sheet should make approx 18-24 puff squares. Once they are scored out, take the knife and gently score a frame on each one around the inside edges being careful not to go right through the pastry. Gently pierce a couple of holes in the center of each square.
- Heat a frying pan over a medium high heat and add the oil. Once hot add the onions. Stir to coat in the oil. Fry until starting to soften then turn the heat down to medium. Season well with salt and pepper.
- Once the onions have softened down sprinkle over half of the smoked grated cheese into the pan plus the milk. Turn the heat down to low, and whilst stirring occasionally reduce down until the milk has fully evaporated off and you're left with a thick cheesy caramalised onion mixture. Leave on a very low heat to keep warm.
- Take tiny spoonfuls of the cheesy onion mixture and place into the centre of each small pastry square. Take the remaining grated smoked cheese and place some over the top then bake at 180 for 12-15 minutes until risen, golden and cooked through. Leave to cool while you make the dipping sauce by combining the ingredients shown.
- Serve up to your guests whilst either still a little warm, or if made ahead have them cold, enjoy! :)
These days, many types of smoked cheeses are smoked in smokers rather than by a wide-open fire. The smokers waft the smoke over wheels of cheese as they age on racks. Choose a cold morning or evening to help keep cooker temperature low. Arrange blocks of cheese on a wire rack. Let cheese come to room temperature.
So that’s going to wrap it up with this exceptional food smoked cheese & caramalised red onion tartlets recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
