Selected Cheese Recipes

Caramelised onion and semi-dried tomato tartlets topped with Peppered-cheese soufflé

Ingredients
2lb pastry dough or raw pie crust, 4 large yellow or red onions, 4Tbsp butter, 1/2 oz red wine vinegar, 1Tbsp brown sugar, 1 cup sun-dried tomatoes, 1 1/4 cup Béchamel sauce (white roux = 4Tbsp butter, 4Tbsp flour, 1 3/4 cups milk), 5 egg yolks, 6 egg whites, 12 1/3oz Pepperton or Pepper Capri Goat Log


Directions
Roll out dough and shape into small tart moulds. Blind bake.

Slice onions thinly and soften in butter over low heat. Increase heat and begin to colour the onions. Add sugar and vinegar and continue to cook until the onions take on significant colour and there is no liquid left.

Slice 5 1/3oz cheese into small pieces and lay a piece in each tart. Add a small amount of onions followed by one piece of sun-dried tomato.

Bring Béchamel to boil, remove from heat and whisk in egg yolks very quickly. Add remaining cheese; grated or chopped. Whisk egg whites until stiff peaks form. Mix 1/3 of egg whites to the Béchamel and cheese sauce. Carefully fold in the remaining egg white until a consistent mix is obtained. (Be careful not to be too heavy-handed as all the air will be released from the egg whites.) Spoon a small amount on top of each tart and cook for 5 minutes in pre-heated oven at 410 degrees F. Serve immediately.

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