14oz shortcrust pastry
1 Large red onion, julienned
2 oz walnuts, roughly chopped
Handful fresh rosemary and oregano, chopped
5 oz Agour Ossau-Iraty, shaved
2 fl oz olive oil
Preheat the oven to 375
Cut the shortcrust pastry into four.
Roll out and use to line four tartlet tins, allowing the excess to hang over the edges.
Line the tartlets with greaseproof paper.
Bake for 10-12 minutes.
Remove paper and bake for a further 5 minutes until crisp.
Trim edges with a knife. Remove and place on a baking sheet.
Heat the olive oil in a frying pan and sautee the red onion over medium heat until golden.
Stir in the chopped walnuts, oregano, rosemary and Agour Ossau-Iraty. Season with sea salt and freshly ground black pepper.
Spoon the mixture into the cooked pastry cases and return to the oven for a further 5-10 minutes to warm through.
Serve immediatly as an appetizer or with fresh greens and sliced pear as a light meal.