Onion tart

Before Onion Tart

I first tried this recipe from Nigel Slater’s Appetite book. He recommends you use any onion (white, red or leek) and any melting cheese (Taleggio, Camembert, fontina). It is terribly easy and perfect snack or party food. You can ad lib with whatever ingredients you have on hand and it doesn’t have to be the whole shebang that you get with making a full-blown pizza with the lot. Minimalist is best here.

2 onions, sliced into moons
1 sheet of puff pastry
grated cheese

Simmer onions gently until they are soft. Set your oven to 220 degrees C. Flour your working area, and take out a sheet of puff pastry. Score a border 2cm in from each edge and prick all over with a fork. Tip the cooked onions into the middle, and sprinkle handfuls of grated cheese over the top. Season with thyme. Bake until the pastry is puffed up golden, which will take about 15-20 minutes.

Onion Tart

Nigel also recommend the following variations:  

  • pesto, slices of tomato and basil
  • mushrooms and Taleggio
  • pancetta and onion

You can read about how Nigel developed his love for food in Toast (sometimes in spite of his parents attempts at cooking)! A great read about British food and home cooking.

Running with Tweezers will shortly list the entries for best savoury tart in the latest Hay Hay it’s Donna Challenge, which I just missed out it in entering! Next time…