Happy Holidays We had
some friends for a summer lunch recently and Lynne made a classic French Onion
Tart. It is very easy to make, great if you have vegetarians to feed and very
delicious. Do try and use Gruyere cheese for the authentic taste. It is also
very simple and quick to make. If you want to make your own pastry do so, just
add some grated cheese and some fresh herbs.
1
Kg onions, sliced - 1 t olive oil - 1 t butter - salt - 2 eggs, beaten - 55 g gruyere
cheese - 1 t fresh thyme leaves - salt and freshly ground black pepper - a roll
of frozen cheese and herb pastry, defrosted - butter to grease the pie dish
Fry
the onions gently in the oil and butter with a little salt on a slow burner for
approximately 30 minutes until they are soft and beginning to take on some
colour. Set aside to cool. While the onions are cooking, butter a pie dish,
roll out the pastry to fit and line the pie dish, leaving some overhanging pasty
on the tin edges. Then refrigerate for 15 minutes . Turn your oven on to 180⁰C. When the pastry is cold, line the
pie dish with a cartouche of baking paper and some baking beans. Bake for 10
minutes then remove from the oven and take off the baking paper and beans and
allow to cool. Beat the eggs, add the cheese and the thyme and some seasoning
and stir into the cooled onion mix. Add to the pastry and return to the oven
for 20 to 30 minutes or until the pastry is crisp and golden and the top of the
tart is golden too, with a little soft wobble in the centre. Trim off any
ragged pastry with a very sharp knife and serve either warm or cold with a
salad. Lovely paired with a rich Chardonnay, such as DeWetshof Bateleur
© John & Lynne Ford, Adamastor & Bacchus 2016
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