Baked Tun­worth

The Daily Telegraph - Saturday - - FAMILY LIFE -

Tun­worth is a soft, whi­terinded Bri­tish cheese, very sim­i­lar in taste to Camem­bert, and is still made en­tirely by hand, three miles from where I live. Most of our lo­cal pubs have it on their menus in one form or an­other – baked is al­ways hugely pop­u­lar.

SERVES FOUR IN­GRE­DI­ENTS

1 onion

3 gar­lic cloves, un­peeled

1 tbsp olive oil

5g dried porcini mush­rooms

1 x 250g Tun­worth cheese or Camem­bert

2 tsp thyme leaves

1 small black truf­fle (op­tional) 350g all-but­ter puff pas­try

Plain flour, for rolling out 1 medium egg, beaten, for glaz­ing

METHOD

Pre­heat the oven to 170C/ Gas 3½. Peel the onion, cut into quar­ters and sep­a­rate the lay­ers into petals. Scat­ter the onion petals in a small roast­ing tray with the gar­lic, driz­zle with the olive oil and roast for 40 min­utes un­til soft­ened and caramelised at the edges. Sea­son and leave to cool.

Put the dried porcini mush­rooms into a small heat­proof bowl, add boil­ing water to cover and leave to soak for 10 to 15 min­utes un­til soft and re­hy­drated. Drain the mush­rooms, pat dry on kitchen pa­per and finely chop. Mix the porcini and thyme leaves into the roasted onions.

Cut the pas­try into two pieces, one slightly larger than the other.

Roll the smaller piece of pas­try on a lightly floured

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