Cotswold blue cheese tart

Lindley Catering has achieved the Food for Life Catering Mark Silver award for its catering at Malvern Theatres

Cotswold blue cheese tartIngredients

For the tart:

  • 200g organic Cotswold blue cheese
  • 200ml cream
  • 100ml milk
  • 5 eggs

For the caramelised onion:

  • 2 onions sliced
  • 3tbsp sugar

For the caponata:

  • 4 Courgettes (500g), cut into 1cm cubes
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, finely sliced
  • 1 garlic clove, chopped
  • 6 large ripe tomatoes, chopped
  • 2 tbsp balsamic vinegar

For the pastry:

  • 225g plain flour
  • 115g butter/margarine
  • 3-4tbsp water
  • Pinch of salt


  1. Blend flour and butter in robot coupe until breadcrumb stage add salt and water until it forms a dough. Wrap in cling film and rest in fridge for 20 mins.
  2. Roll out and blind bake tart case and cool.
  3. Lay out the cheese in the bottom.
  4. Fry red onions in pan with sugar until it reaches a caramel stage cool and lay on top of cheese.
  5. Mix egg, milk & cream in a bowl, lightly season and stir over a bain marie until it thickens or to 70 degrees.
  6. Pour in tart and bake for 5-6 mins or until it doesn’t wobble.
  7. Put aubergine in a colander and add salt. Leave to drain for 30 minutes, rinse and pat dry.
  8. While the aubergine is salting, heat half the olive oil in a saucepan. Add onion, celery and garlic and fry gently for 10 minutes.
  9. Add tomatoes with their juice and simmer for 5 minutes.
  10. Add balsamic vinegar, sugar, chocolate, sultanas, capers and olives. Simmer for 5–10 minutes, stirring often.
  11. Turn off the heat. Heat the remaining oil in a frying pan and then fry the aubergine for 5 minutes until golden.
  12. Add to the tomato sauce. Return to a simmer and cook for 10 minutes then remove from heat, cover and allow to cool. Serve straight away or leave for a day to deepen the flavours.
  13. Sprinkle with parsley or mint before serving.



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