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Serves 4

For the red onion marmalade

  • 2 tbsp olive oil
  • 3 red onions, peeled & finely sliced
  • 1 tbsp muscovado sugar
  • 100ml port
  • 1 tbsp red wine vinegar
  • Sea salt

Port & balsamic reduction

  • 100ml Port
  • 100ml Balsamic Vinegar
  • Salad dressing
  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Pinch sea salt

For the tartlets

  • 1 x 375g ready rolled flaky puff pastry

Fresh thyme

  • Red onion marmalade (see above)
  • 1 x 125g roll (or wedge) of hard sheep's cheese (or goats cheese), cut into 4
  • Toasted walnuts, broken, to serve
  • Mixed salad leaves, to serve


For the red onion marmalade

  1. Heat the olive oil in a large pan
  2. Add the onions and cook for 2-3 minutes
  3. Add in the muscovado sugar, port and red wine vinegar
  4. Stir to combine & bring to the boil
  5. Cover with a lid and reduce the heat to a simmer
  6. Cook for 15-20 minutes until the onion has softened
  7. Season with sea salt
  8. Allow to cool completely before using

Port & balsamic reduction

  1. Place the port and balsamic vinegar into a high sided pot on a high heat
  2. Cook for 5 minutes and transfer to a bowl and allow to cool completely before using

Salad dressing

  1. Place the olive oil, vinegar and salt in a small bowl
  2. Using teaspoon mix to combine and use as required

For the tartlets

  1. Preheat the oven to 180C (350F/Gas Mark 4)
  2. Cut the ready rolled puff pastry in 4 rectangles
  3. Place on a baking tray lined with parchment paper
  4. Using a cookie cutter/round slightly larger than the cheese, press onto the centre of the pastry to create an indent. Be careful not to cut through the pastry
  5. Place a spoon of the prepared & cold red onion marmalade in the centre followed by a sprinkle of fresh thyme leaves
  6. Place the sheep's cheese on top and drizzle with olive oil
  7. Bake in the oven for 10-12 minutes until the pastry is golden brown and the cheese is warmed through
  8. Place the tartlets in the centre of a serving plate, followed by mixed salad leaves & dressing. Drizzle over the port & balsamic reduction and pieces of toasted walnuts