Crumbly Lancashire, Red Onion And Pepper Tarts

Serves 4

4 individual shortcrust pastry tarts

15g butter 2 red onions

sliced 100g roasted red peppers (from a jar), torn into pieces

8 cherry tomatoes, halved

Few drops balsamic vinegar

100g Lancashire cheese, cut into chunks

Freshly ground black pepper

Fresh thyme sprigs

Pre-heat the oven to 180°C/fan 160°C/Gas Mark 4 Arrange the pastry tarts on a baking sheet.

Melt the butter in a non-stick frying pan and gently fry the onions for 8-10 minutes until soft and tender. Add the roasted peppers, cherry tomatoes and balsamic vinegar, stirring gently.

Spoon into the tarts and share the chunks of Lancashire cheese between them. Season with black pepper and add a couple of thyme sprigs to each tart.

Transfer to the oven and bake for 8-10 minutes until warmed through.

Serve with salad.

Recipe supplied by the British Cheese Board. See