Roquefort and red onion tartlet with hazelnut dressing

Ingredients

For the pastry (to be pre-made):
100g/3½oz flour
25g/1oz lard
25g/1oz butter
1 tbsp water (approximately)
pinch of salt

For the red onion marmalade:
500g/1lb2oz red onions
75g/3oz brown sugar
150ml/5fl oz balsamic vinegar
150ml/5fl oz red wine vinegar
20g/1oz butter
150m/5fl oz red wine

For the roquefort mix:
200g/7oz roquefort
50ml/1½fl oz double cream
1 stick celery
1 red onion, chopped
2 cloves garlic
2 egg yolks
10g/½oz picked thyme
butter for pan

For the dressing:
50g/2oz peeled hazelnuts
150ml/5fl oz olive oil
50ml/1½fl oz hazelnut oil
20ml/½fl oz balsamic vinegar

For the garnish:
100g/3½oz silverskin onions
200ml/7fl oz red wine
picked thyme

Method

For the pastry:
1. Sift the flour and salt into a mixing bowl.
2. Rub in the fat to a sandy texture.
3. Make a well in the centre and add sufficient water to make a firm pastry.
4. Leave to rest in the fridge for a couple of hours.
Note:
Handle the pastry as little as possible as this will cause the pastry to shrink when cooking.

For the red onion marmalade:
1. Peel and finely slice the onions.
2. In a pan, melt the butter then add the onions and cook down.
3. Add the sugar, stirring so that all the onion has been coated.
4. Add all the liquids, bring to the boil, then reduce until the mix has reached a thick consistency. This will take around 15 minutes depending on the size of pan you use.

For the roquefort mix:
1. Finely dice the onion and crush the garlic.
2. In a pan melt the butter and add the onion, celery and some thyme. Cook down until the onions are nearly soft, then add the garlic. When the onions are completely soft, remove from the heat.
3. Heat the cream in a pan, when hot, add the cheese and keep stirring until the cheese has melted. Set to one side and let it cool down. When the mixture is cool, whisk in the egg yolks. Leave to one side ready for use.

For the dressing:
1. Dry roast the hazelnuts so they just begin to take on some colour, then place them in a blender and blitz slightly.
2. Place the liquids in a bowl, whisk and then add the hazelnuts, season and leave ready for use.

For the garnish:
1. Place the onions and thyme in a pan and cover with the red wine. Bring to the boil and reduce until the onions have taken on the colour of the wine, about 15 minutes.
2. Allow to cool ready for use.

To assemble the dish:
1. Roll out the pastry and line a tart case, blind bake for 10 minutes, then allow to cool.
2. When the pastry case has cooled, fill with some of the onion marmalade and then top with the cheese and egg mix.
3. Place in the oven at 170C/325F/Gas 3 for 12 minutes until the cheese has a nice glaze.
4. Place the tart in the middle of a plate, drizzle the hazelnut dressing around.
5. Garnish with thyme and the red wine onions.