I hate to see leftovers go to waste so I thought I would whip up some little quiche-like tartlets to use up the tasty slab of gorgonzola. A base of sweet caramelised onions made the perfect match for the strong, earthy cheese and I added some spinach in too so I could pass it off as semi-healthy... ish.
I used ready rolled shortcrust pastry with these as I had some in the freezer and it worked fine but I think if you have the time it's probably worth making the pastry yourself to make it extra special (see the link below for a good shortcrust pastry recipe).
RECIPE (makes 4 tarts)
300g Shortcrust Pastry
3 Onions, peeled, halved and finely sliced
2 tbsps Cream
2 tbsps Milk
100g Blue Cheese, left out of the fridge for a few hours to soften
Salt and Black Pepper
(4 x 10cm loose base tartlet tins)
Pre-heat the oven to 180⁰c. Roll out the pastry to about the thickness of a pound coin. Lay the tart tins on the pastry and using them as a template, cut a circle of pastry about an inch larger all round. Place the pastry into each of the tart tins and mould them into shape lightly using your fingers. Bake these blind in the oven for 10 minutes then bake them uncovered for a further 8 minutes.
Meanwhile, cook the onions on a low heat in a little oil for about 20/25 minutes or so until caramelised, making sure they don’t burn. Pour the onions into a bowl and set aside. Place the spinach leaves in a saucepan with a little boiling water and cook until wilted. Put the spinach in a colander and run cold water over it to stop it cooking. Drain and squeeze out as much excess water as you can. Chop the spinach roughly and set aside in another bowl.
Put the milk, cream and egg into a large measuring jug. Add some seasoning. Cut the blue cheese into small chunks and add half of it to the measuring jug. Whisk the mixture until well combined.
Now on to assembling the tarts. When your pastry shells have come out of the oven, place a large tablespoon of onions into each one. Top with spinach and then scatter over the remaining blue cheese.
Bake the tarts in the oven for roughly 30 minutes or until they have nicely browned and the filling has set.