We call this Bec-a-licious

We call this Bec-a-licous because she first made it for us at a BBQ at Rogers. She in turn stole the idea from a restaurant in Newtown during one of those moments where you think 'I could make this at home...'

Jonathan made this delicious creation, by first caramelising the onions - a mix of white & red - and cooking mushrooms in a pan with butter. He then baked them on top of the puff pastry with blue cheese, blanched broccollini & parmesan. Once cooked it was topped with fresh rocket and toasted walnuts before serving.

Soooo yummy, with the sweetness of the onions and the tartness of the blue cheese. And its got salad on top so its a meal in itself.