Daffodil Day in late August is always the line in the sand for the onset of Spring in New Zealand. Yay! So here is a superb spring onion tart recipe to use up a whole bunch! Perfect for brunch…
Serves 8
Spring onion tarte tatin, you need:
28 stalks small spring onions (or 4 typical bunches)
100g butter
8 sprigs thyme (also very easy to grow at home!)
1/3 cup caster sugar
1 tablespoon white wine vinegar
2 sheets frozen butter puff pastry, thawed
Method:
Trim spring onions, leaving 2cm stems at top. Melt butter in a large frying pan over medium heat. Add onions and cook for 8 minutes or until just tender. Add thyme and season with salt and pepper. Stir in sugar and vinegar. Bring to the boil. Cook for 6 to 8 minutes or until sugar caramelises. Remove from heat.
Preheat oven to 220°C. Spoon caramelised onion into base of eight greased, 3cm-deep, 8cm (base) tart pans. Place on a baking tray. Cut each pastry sheet into 4 squares. Place squares over onion mixture, folding pastry edges under filling.
Bake for 15 minutes or until puffed and golden. Stand tarte tatin pans for 5 minutes. Gently loosen pastry edges with a flat-bladed knife. Turn out onto serving plates and serve warm.
“A super food idea. This is the one I use when someone is popping around – it’s quick and yummy! Wow factor.” Rahul Lal, Pakuranga, Auckland
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