LIFE IS LIKE A CARAMELISED ONION TART
Sweet, savory, and crunchy onion and goat’s cheese paradise.
HERE WE GO WITH ANOTHER TART. LOOK, I HAD SOME PUFF PASTRY LEFT FROM A PREVIOUS RECIPE SO I DECIDED TO GIVE THIS A GO, AND OMFG! SO HAPPY I DID. NOW, I KNOW SOME PEOPLE ARE NOT THE GOAT CHEESE TYPE, AND THAT’S PERFECTLY FINE. JUST ADD A FEW DOLLOPS OF RICOTTA OR EVEN BREAK A BURRATA ON TOP AND YOU’LL BE AS HAPPY AS AN ONION.
FEEDS 3 II TIME: 60 MINS II DIFFICULTY: EASY AS TART
INGREDIENTS
For the puff pastry
280g very cold unsalted butter, cut into cubes
1/2 cup very cold water
2 cups all-purpose flour
For the topping
1 big white onion
4 to 5 medium size red onions
3 tbs butter
1 tbs brown sugar
Rosemary
Goat cheese
Rocket / Rucola / Arugula
GET COOKING
To make the puff pastry follow this recipe, how to make puff pastry.
Preheat your oven to 375°F (190°C). Begin by preparing the onions. Peel the large white onion and the red onions, then cut them into quarters. In a standmixer, or using a handmixer, whip the butter together with the brown sugar until fluffy and well combined.
Spread the whipped butter and brown sugar mixture evenly over the base of an 21cm (9inch) ovenproof skillet. Sprinkle a few sprigs of fresh rosemary over the butter and place the onion quarters in the pan, arranging them snugly with the cut sides facing down.
Set the skillet over medium heat and cook the onions until the butter and sugar mixture begins to bubble and caramelize around the onions, which should take about 10-15 minutes. Keep an eye on the heat to ensure the mixture doesn’t burn.
Once the onions are nicely caramelized, remove the skillet from the heat. Roll out the puff pastry sheet and lay it over the onions, tucking the edges down around the sides of the skillet. Be careful as the pan will be hot.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and crisp. Remove the tart from the oven and let it cool in the pan for a few minutes.
Place a serving plate over the skillet and carefully invert the tart onto the plate. Be cautious of any hot liquid that might spill out.
Top the tart with crumbled goat cheese (or any other cheese of your choice) and a handful of fresh arugula just before serving.
Fuck yeah! Enjoy!
