Cheddar and Pear Wholemeal Tarts

Source: here, here, here and here (and probably more)

Ingredients

•  2 tablespoons (1/4 stick)  unsalted butter
• 1 large onion, halved and cut into 1/4-inch slices
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt, or more to taste
• 1/2 teaspoon pepper, or more to taste
• 1 batch Wholemeal Pastry dough - recipe below
• 1/2 cup mascarpone cheese
• 1 cup shredded sharp Irish cheddar cheese, divided
• 2 firm-ripe pears, cored and thinly sliced
• 2 tablespoons chopped walnuts, almonds, or pistachios

Method

In a large skillet over medium heat, melt butter. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Reduce the heat to very low, add vinegar, salt and pepper, and cook, stirring occasionally, until onion is golden, 25 to 35 minutes. Add more salt and pepper to taste and set aside to cool.

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.

On a lightly floured surface, roll out dough and cut into 4-6 inch circles; transfer to the prepared baking sheet. Spread with mascarpone cheese, leaving a small border. Top with about half of Cheddar cheese, then onion and pears. Carefully fold dough border over to create a lip around fillings, crimping every inch or two. Bake for 25 minutes.

Sprinkle on remaining Cheddar cheese and walnuts. Continue baking until crust is golden and pears are tender, about 5 minutes. Set aside to cool 5 minutes before serving. Serves 6 to 8 as a main dish

Wholemeal Pastry

Ingredients

• 300g Plain wholemeal flour
• 75g Butter (unsalted) (cold)
• 75g Lard (cold)
• 1pinch Salt
• 4 tbsp Water (ice cold)

Method

Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.

Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs, (or even easier- blend it in a food processor).

Add 3-4 tbsp ice cold water, gradually stirring it into the dough with a knife until it just sticks together. If necessary add a little more water until the dough sticks together.

Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.

Always roll the pastry in one direction only, turning the dough a quarter turn every couple of rolls so that it stays in shape. Roll rather than stretch the dough. Use the dough according to the recipe, and if possible allow to chill 15 minutes in the fridge before being baked.