A cheesy savoury tart with a subtle hint of sweetness from the red onions and apricot. A perfect treat for lunch or a picnic.

Serves 6

300g plain flour
150g diced cold butter
2g salt
1 egg
120ml iced water
80g butter
500g red onions
4g salt
2g milled black pepper
2g thyme leaf
45g brown sugar
250ml sherry vinegar
250ml red wine
2 eggs plus 4 egg yolks
350g Mascarpone
200g crumbled White Stilton with Apricot
3g chopped parsley

Pastry: Place the flour in a bowl with the salt, add the diced butter and turn the food processor on low to mix until like fine breadcrumbs – about 1 minute. Add the egg and then a little water until the paste comes together. It should not be dry, otherwise it will just crumble when you roll it out. Place the dough in cling film in the fridge for 30 minutes until it is ready to roll out. Roll the pastry out to 0.5cm thick and place in a tart case that has been buttered and floured.

Filling: Melt the butter in a pan on a medium heat then add the onions, salt, pepper and thyme. Cook for 10-15 minutes stirring now and again, add the sugar and cook for a further 5 minutes until slightly caramelised, then add the vinegar and red wine and reduce until syrupy then remove from the heat and leave to cool. Mix the eggs and mascarpone till smooth then add the cheese and parsley. Check the seasoning, then add the onion mixture and fill the pastry case, place into the preheated oven at 170°C/Gas 4 and bake for 25-30minutes.

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White Stilton with Apricot & Red Onion Tart