I’m posting a recipe about a carmalised onion tart and I don’t want to be responsible for your reaction!
You see my friend Carole is allergic to onions, the whole of the onion family. Yes that means GARLIC! I’m still trying to come to terms with this. Lawd knows how she is!
I picked up the idea for this party food from a magazine at the hairdressers – A Jamie Oliver Christmas promotional special, and made it for our leaving for the Alps bash. Yes I’m still writing that one up!
Caramalised Onion Tart
- 8 large onions
- olive oil for shallow frying
- A pinch or two of fresh thyme
- A dash or two of Balsamic vinegar
- Salt and pepper
- Ready made shortcrust or puff pastry (frozen and de-frosted)
- Feta cheese
- Peel, halve and thinly slice the onions
- Put them in a pan and gently fry them in the olive oil until they start to caramalise. This takes a goodly while. And you will need to stir the onions every now and then so that they don’t stick to the bottom of the pan.
- When they have started to brown add a pinch of thyme
- Near the end of their cooking add a dash or two of balsamic vinegar and stir and cook off the liquid.
- Add a pinch of salt and some black pepper
- On a greased baking sheet roll out the pastry
- Cover the pastry with the onion mixture
- Sprinkle another pinch of thyme and the crumble some feta cheese on top (not much, don’t drown it!)
- Put the tart in the oven on a high heat and cook until the pastry has browned and gone golden, about 20 minutes.
- Take the tart out of the oven and with a sharp knife slice the tart into bite sized/small pieces.
Gardening Notes ~
There aren’t any really. So far I have resisted the temptation to grow onions. As the Mountain Man says “plant an onion get an onion”. What he means is that if you plant onion sets all you get a few months later is slightly larger onions. I understand what he means. It’s a lot of effort and time, including useful gardening ground to waste on something where the reward isn’t great.
I have planted shallots – those were worth it, they are hugely expensive in the shops, so there is an instant gain. Plus as you plant one shallot as they grow they split into half a dozen shallots. Result! I’ve also tried my hand and growing Walking Onions, aka Egyptian Onions. They behave a bit like shallots in that they multiply. And you simply pull one when you want to eat it, and re-plant the rest. The same is true for Welsh Onions, which I’ve used to edge one of my beds.
I could try some onions from seed, I fancy growing the white onions you see in shops all over Europe, but not in Hastings and St Leonards. They are sweet and mild and perfect for salads. Maybe this year…. But one thing I need to be mindful of is that last year I discovered White Rot on the garlic crop. So now my growing space is even more precious, and careful rotation needed.