Neven Maguire's caramelised sheep's cheese and red onion tart

Method

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