Tuesday, 8 December 2009

Onion Tart

Originally uploaded by andrewhull72

Lunch was slightly behind schedule because of marni issues and 2.5 hours cooking issues, so everyone dug in before i could take a photo - here's what was left. That's some chicory salad next to the tart, in case you were wondering!

- Make a rich shortcrust pastry as outlined here.
- Melt 30g butter and a drop of olive oil and cook 500g thinly sliced onions on a low heat for 12 mins.
- Stir in 1-2 teaspoons sugar, cover and cook on the lowest heat for 20 mins.
- Slightly turn up the heat, add 4 tablespoons marsala and cook for a further 8 mins and by this time, the onions should be a lovely stewed dark brown.
- Season to taste.
- While this has been cooking, bake the pastry blind (with baking beans on foil) in a 20cm tin for 15 mins at 180C.
- Remove the beans, cover just the edges and cook for a further 5-10 mins.
- Make a custard by beating 2 eggs, 1 egg yolk, 300ml creme fraiche, some grated nutmeg and 1/2 teaspoon salt.
- Line the pastry with the onions, pour over the custard, grate over some nutmeg and cook for 30 mins at 180C.

Onions in the tart tasted delicious, but i think it would work better if you mixed the onions in with the custard mix, rather than just having the custard on top.

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