Veggie Meals

Shallot and blue cheese tarts
1. 

50g butter
700g large shallots, peeled and halved
25g unrefined soft brown sugar
1 clove garlic, finely chopped
500g puff pastry
dried chilli flakes, a pinch
100g blue cheese, cut into 6 slices

Heat the butter in a large, non-stick frying pan. Add the shallots, sugar and garlic and cook over a medium heat for 5-6 minutes. The shallots should be just tender and the pan juices syrupy and bubbling. Season then remove from the heat.

Heat the oven to 180C. Roll out the pastry large enough to cut out 6 x 15cm circles. Sprinkle some chilli flakes in 6 x 10cm tartlet or Yorkshire pudding tins (if you only have loose-bottomed tins, line them with a circle of parchment paper that comes up the sides, to stop them leaking). Then divide the shallot mixture between them and lay a circle of pastry on top of each, tucking any excess down the sides around the shallots. Bake for 20-25 minutes, until the pastry has risen and turned golden. Invert the tarts onto serving plates and put a slice of blue cheese on top of each one to melt.

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