Onions can be a bit hit and miss. Some people enjoy them, others give them a wide berth. Done right, I think onions are all right.
I was looking for a unique dish for a meat-free meal, and this caramelised onion tart proved just the thing! The onions are the star of this dish, and because they are cooked for such a long time they are so sweet and tender to eat.
There are five ingredients to this dish, which also makes it a bit of a hit. You’re looking at about 20 minutes to get everything together and the oven does the rest.
Serves 4
Ingredients
- 230g ready rolled puff pastry, 32cm circle
- 50g unsalted butter
- 4-6 small onions, halved
- 100ml sweet sherry
- 2 fresh rosemary sprigs, cut into smaller sprigs
Method
- Preheat oven to 200C (180C fan-forced). Unroll pastry onto a baking sheet lined with baking paper. Prick all over with a fork, then put in the fridge to chill.
- Melt butter in a heavy-based ovenproof frying pan over a medium heat. Add onion halves, cut-side up, and fry gently for 10 minutes until soft and starting to caramelise, gently turn them over halfway through. Add sherry and rosemary sprigs, season well, then cover with a lid from another pan or some foil. Transfer to oven for 20 minutes until the onions are soft.
- Take pastry out of the fridge and drape it over the pan, tucking edges around the softened onions. Bake for 20-25 minutes until golden and crisp. Remove from oven and cool in pan for a few minutes before carefully turning out onto a wooden board or platter.
- Season and slice to serve.