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This tarte is really lovely and very simple to make providing you cheat (like I did) and use shop bought ready rolled pastry. I mean who has got time to make flaky pastry from scratch?! You could keep this simple and serve this as I have here, or crumble feta or goats cheese while it’s still warm. Serve with a lovely green salad and extra balsamic vinegar.
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Serves 3-4
INGREDIENTS
4 red onions - peeled and halved horizontally
4- 5 teaspoons butter
1 tablespoon balsamic vinegar - use a good quality balsamic - I like Belazu’s
1 teaspoon honey
1 clove garlic - finely sliced
1 sprig thyme - leaves removed
1 sheet ready rolled puff pastry
Tin foil
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METHOD
Preheat the oven to 200 degrees.
Melt the butter in a medium pan that can be transferred to an oven. Add the balsamic vinegar, honey and place the onion halves flat side down in the pan. Season generously and sprinkle with thyme leaves. Scatter the garlic and cover with foil. Turn the heat to low and cook for 20 minutes so the onions soften. Remove the foil and continue to cook until the onions are really caramelised and sticky. Remove from the heat and allow to cool slightly. One up the pastry and place on top of the onions. Tucking in the edges. No need to me neat, this looks great when rustic. Place in the oven for 30 minutes. Don’t worry if the pastry is dark and coloured. You need the pastry to cook. Remove from the oven, allow to cool slightly. Place a plate on top and flip to reveal the tart.
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