Name: Onion tart
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 500 g baby onions; 2 tbsp butter; 2 tbsp olive oil; 2 tbsp brandy; 1 tbsp apple cider vinegar; pinch salt; 1 tbsp fresh parsley chopped, plu extra to garnish; 400 g puff pastry; 50 g parmesan cheese grated; 100 g chevin

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Ingredients (10)

500 g	baby onions
2 tbsp	butter
2 tbsp	olive oil
2 tbsp	brandy
1 tbsp	apple cider vinegar
pinch	salt
1 tbsp	fresh parsley — chopped, plu extra to garnish
400 g	puff pastry
50 g	parmesan cheese — grated
100 g	chevin

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Method:

Preheat the oven to 180ºC.

Peel and quarter the onions and place in a single layer in a 20cm diameter round pie dish. If the onion are a bit large cut them into 6 pieces rather.

Melt the butter with the oil, brandy, vinegar and salt. Stir in the chopped parsley and pour over the onions. Roast the onions for 45 minutes and remove from the oven.

Increase the oven temp to 200ºC.

Gently roll out the pastry on a floured surface until it is 1cm – 2cm larger than the pie dish and trim off the square edges. Place over the onions once roasted, tuck in the edges of the pastry into the pie dish. Sprinkle with the Parmesan cheese and bake for 25 minutes until puffed up and golden.

Remove from the oven and leave to stand for 5 minutes before turning out onto a flat plate.

Crumble the chevin over the tart, sprinkle with some more chopped parsley and serve.

Recipe reprinted with permission of HeinStirred. To see more recipes, click here.