Dunsyre Blue Cheese, Plum Tomato, and Red Onion Tart

By David Haetzman, Head Chef, Restaurant at The Rutland, www.therutlandhotel.com

Serves 4

This is an ideal recipe for an easy-to-prepare, tasty starter. If you’re planning to serve the tart at a dinner party, garnish the plates with a basil pesto dressing.

Our Dunsyre is made by from Humphrey Errington and sourced from Clarks in Bruntsfield. It is made using the rich un-pasteurised milk of Ayrshire cattle. The basil comes from Perthshire and our plum tomatoes are grown in Fife, making this a great example of the wide variety of Scottish produce.

Ingredients

4 x 30g pieces of Dunsyre blue cheese (any blue cheese would work with this recipe)
4 plum tomatoes, blanched and peeled

For the pastry
65g parmesan - finely grated
55g plain flour
50g unsalted butter - softened

For the red onion marmalade
2 red onions - thinly sliced
75ml red wine
50 ml red wine vinegar
50g Demerara sugar

Method

For the pastry
Mix all ingredients together to form a dough
Wrap in cling film and rest in a fridge for an hour
Let the dough soften slightly before lining a non stick tartlet mould
Return the lined tart to the fridge for 10 minutes
Cook in a pre-heated oven at 180°C (gas mark 4) for 6 - 7 minutes or until the pastry is a light golden brown colour

For the red onion marmalade
Place all ingredients in a heavy bottomed pan
Cook for 20 minutes until onions are soft and the liquid is syrupy
Allow to cool

To Finish
Place a spoonful of the red onion mixture into the centre of the cooked tart
Slice the tomato and place on top of the onions
Top with a slice of blue cheese and bake for 4 minutes at 180°C (gas mark 4)
Drizzle the plate with basil pesto
Serve immediately

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