My lovely sister in law obligingly left a large and delightfully whiffy piece of taleggio in the fridge when she was house sitting the other weekend.
It’s been sitting there winking at me every time I open the door for yet another scrumptious vegetable cruditee (believe that and you’ll believe anything) so I decided it had to go.
After much deliberation I plumped – I use the word advisedly – for this recipe from Nigel Slater’s excellent Appetite. It was scrumptious and surprisingly light-tasting, considering the calorie content. I can’t tell you what any leftovers would be like, cold, because there weren’t any.
Onion and Taleggio Tart
Enough fresh thyme leaves to make a small pile on the palm of your hand
1 sheet of ready-rolled puff pastry
About 6 small to medium sized onions
A thick slice of butter, about 50g or 1 3/4 oz
200g/7 oz of Taleggio cheese (Brie or Camembert would work too)
Peel the onions, cut them in half from stem to root and then into thick segments.
Put them in a frying pan with the butter and cook very, very gently until they’re soft and sticky, translucent and turning golden. This can take 30-40 minutes, so don’t rush it.
Heat the oven to 220C/425F/Gas 7.
Unroll the pastry onto a lightly oiled baking sheet and score a border 2cm in from each edge. Prick the middle all over with a fork.
Arrange the onions on the pastry, keeping them inside the border. Keep the butter remaining in the pan, you’ll need it in a minute.
Slice the cheese thinly then break it into small pieces and tuck them in amongst the onions.
Scatter the thyme over the top. Please don’t omit the thyme, it really lifts the flavour.
Brush the pastry rim with the remaining butter you cooked the onions in.
Bake for about 20 minutes until the pastry is puffed and golden and the topping is molten and savoury.