This was supposed to be a dinner but with takeaways last week it ended up as a spare so I decided to make it, cut it and freeze it to take for work lunches.
- Preheat the oven to 170ºc (fan)
- Finely slice a couple of red onions
- Halve some white grapes
- Slice up some blue stilton
- Get some shortcrust to room temperature
- Get plain flour, paprika and oil ready
Roll out the pastry on a floured surface and line a tart tin. Mine was probably a little big for the amount of filling. Prick the base and cover with baking parchment and baking beans. Bake in the oven for about 20 minutes then take out of the oven and remove the paper and beans, bake for another few minutes if you feel it needs it.
Heat some oil in a pan and add the onion, frying gently until softened.
Transfer the onion to the base of the pastry then add the grapes and the stilton, sprinkle with paprika.
Bake for about 10 minutes.
Digging out old cookbooks again, this comes from ‘The People’s Cookbook, A Celebration of the Nations Life through Food’ and I think it might be the first I’ve ever cooked out of it.
I had a piece for lunch at work yesterday and it’s quite rich but very nice.