Cotswold blue cheese tart
Lindley Catering has achieved the Food for Life Catering Mark Silver award for its catering at Malvern Theatres
For the tart:
- 200g organic Cotswold blue cheese
- 200ml cream
- 100ml milk
- 5 eggs
For the caramelised onion:
- 2 onions sliced
- 3tbsp sugar
For the caponata:
- 4 Courgettes (500g), cut into 1cm cubes
- 2 tsp salt
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 celery stalks, finely sliced
- 1 garlic clove, chopped
- 6 large ripe tomatoes, chopped
- 2 tbsp balsamic vinegar
For the pastry:
- 225g plain flour
- 115g butter/margarine
- 3-4tbsp water
- Pinch of salt
- Blend flour and butter in robot coupe until breadcrumb stage add salt and water until it forms a dough. Wrap in cling film and rest in fridge for 20 mins.
- Roll out and blind bake tart case and cool.
- Lay out the cheese in the bottom.
- Fry red onions in pan with sugar until it reaches a caramel stage cool and lay on top of cheese.
- Mix egg, milk & cream in a bowl, lightly season and stir over a bain marie until it thickens or to 70 degrees.
- Pour in tart and bake for 5-6 mins or until it doesn’t wobble.
- Put aubergine in a colander and add salt. Leave to drain for 30 minutes, rinse and pat dry.
- While the aubergine is salting, heat half the olive oil in a saucepan. Add onion, celery and garlic and fry gently for 10 minutes.
- Add tomatoes with their juice and simmer for 5 minutes.
- Add balsamic vinegar, sugar, chocolate, sultanas, capers and olives. Simmer for 5–10 minutes, stirring often.
- Turn off the heat. Heat the remaining oil in a frying pan and then fry the aubergine for 5 minutes until golden.
- Add to the tomato sauce. Return to a simmer and cook for 10 minutes then remove from heat, cover and allow to cool. Serve straight away or leave for a day to deepen the flavours.
- Sprinkle with parsley or mint before serving.