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Nadine Abensur's white onion tart with parmesan
White onions have an almost unbelievable sweetness to them and so are not as sharp as regular onions, though still unmistakably, tear-jerkingly pure onion. They can be used to make a most wonderful cream of onion soup and in this tart are refined, delicate, elegant.
Serves 2-4
250g puff pastry
3 tbsp truffle oil or light olive oil
2 white onions, about 700g, very finely sliced
2 garlic cloves, crushed
sea salt and freshly ground black pepper
1 small egg, beaten, for glazing
30g parmesan, shaved
1 black truffle, finely shaved (optional)
- Preheat the oven to its highest setting. On a lightly floured surface, roll out the pastry to a 30cm circle, using the base of a loose-bottomed tart tin as a template. Lightly flour this base and slide under the pastry circle. Prick all over with a fork, leaving a 2cm rim all the way round. Set aside.
- Very gently heat the truffle or oil in a frying pan. Add the onions and garlic and sweat over a very low heat so that the onion does not brown in the slightest and maintains a little bite. Pile the onion onto the puff pastry, leaving the unpricked edge clear. Season with salt and pepper, then brush the exposed pastry with the egg.
- Place in the hot oven for 20 minutes; some of the onion will be tinged with brown.
- Remove from the oven and top with parmesan and truffle shavings, if using. Delicious with a watercress salad, lightly dressed with the light olive oil and a dash of balsamic vinegar.
Recipe from Cranks Fast Food by Nadine Abensur (Cassell & Co, £18.99)
To order your copy for the special price of £16.99 (including U.K. p&p), please call: 01903 828503
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