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
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
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