Farm Chef recipe: Ewe tarts

These divine and moreish morsels make perfect light bites for a buffet or serve as wonderful appetisers to a main meal.

Serves 8


  • 350g puff pastry (defrost thoroughly if using frozen)
  • 500g thinly sliced red onions
  • 50g chopped nuts
  • 40g butter
  • 150g Benleigh Blue ewe cheese
  • Salt and pepper


  1. Preheat oven to 220C
  2. Melt butter in a frying pan and add onions, cook until soft and golden then add nuts and cook for a few more minutes.
  3. Roll the pastry out on a lightly floured surface to make a 40x20cm rectangle, then cut into eight 10cm squares.
  4. Divide the pan’s mixture evenly on to the eight squares so that it leaves a small border all around the edge of each one.
  5. Crumble the cheese on top of the mixture.
  6. Place in the oven for 12-15 minutes until pastry is puffed and golden.
  7. Cool slightly before serving.This dish also works very well with a crumbly goat’s cheese.

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