INGREDIENTS
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Caramelised Red Onion Lyonnaise
2 red onions, thinly sliced
20g raisins
4g mustard seeds
1g crushed black pepper
1g mustard powder
4g picked thyme
6g Maldon sea salt
Large pinch ground ginger
6g fresh ginger, finely diced
30ml red wine vinegar
50ml balsamic vinegar
15g dark brown demerara sugar
50ml olive oil
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Rocket & Walnut Pesto
50g rocket leaves, roughly chopped
50g walnuts, roughly chopped
25g Berkswell cheese, finely grated
2 garlic cloves, finely chopped
20ml white wine vinegar
4g Maldon sea salt
2g crushed black pepper
100ml olive oil
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Filo Tart Base
3 sheets filo pastry
Olive oil
Herbes de Provence
Chopped rosemary
Maldon salt and black pepper
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Aubergine Relish
2 aubergines
4 plum tomatoes, roughly chopped (skin and seeds retained)
1.5g chilli flakes
2g mixed spice
3g toasted cumin
20g tomato purée
50ml olive oil
25ml balsamic vinegar
8g Maldon sea salt
150g shiitake mushrooms, sliced and fried
80g onion, finely diced
8 garlic cloves, grated
12g coriander, chopped
Zest of 1 lemon, finely chopped
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Assembly – Per Tart
1 baked filo square
8g black olive tapenade
15g caramelised onion lyonnaise
Aubergine relish
Berkswell cheese, thinly sliced (3–4 slices, rind on)
Rocket & walnut pesto
Light sprinkling Herbes de Provence
Method
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Caramelised Red Onion Lyonnaise
Heat the olive oil in a saucepan over a medium heat.
Add the onions, raisins, spices, thyme, ginger, salt, and sugar (excluding the vinegars).
Cover and sweat gently for 12–15 minutes until soft.
Remove the lid and cook for a further 3–4 minutes until lightly caramelised.
Add the vinegars and reduce slowly until sticky, glossy, and golden. Cool and reserve.
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Rocket & Walnut Pesto
Blend all ingredients to a coarse pesto. Adjust seasoning and chill until required.
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Filo Tart Base
Brush one sheet of filo with olive oil, sprinkle lightly with rosemary, Herbes de Provence, salt, and pepper.
Lay another sheet on top, press down firmly, removing any air, and repeat the process. Add the third sheet, brush with oil, and season lightly (no herbs on top).
Cut into large squares (6 per sheet).
Bake sandwiched between parchment and two heavy trays at 180°C for 8–10 minutes, until dark golden and crisp. Cool.
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Aubergine Relish
Rub the aubergines with oil, season, and grill until deeply charred all over. Cool, chop into 2cm pieces, and drain in a colander for 60 minutes.
Heat the olive oil in a pan and sauté the onions, spices, and garlic until lightly golden. Add mushrooms, tomatoes, tomato purée, and seasonings. Cook over medium-high heat until caramelised.
Add the aubergine and simmer gently for 30 minutes, stirring occasionally.
Deglaze with balsamic vinegar and cook for a further 5 minutes. Finish with lemon zest, coriander, remaining salt, spread onto a tray, cover, and chill.
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Assembly – Per Tart
Spread the filo with olive tapenade, followed by the onion lyonnaise and aubergine relish. Layer over the Berkswell cheese to fully cover. Drizzle lightly with pesto and bake at 180°C for 5 minutes until just melted.
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Final Assembly
Top the warm tart with a lightly dressed rocket salad and serve immediately.