Here is a superb spring onion tart recipe. Perfect for a weekend brunch.
Ingredients
- 20 stalks spring onions or 3 typical bunches
- 100 g Lewis Road Creamery butter
- 8 sprigs Superb Herb Thyme
- ¼ cup caster sugar
- 1 tbsp DYC White Wine Vinegar
- 1-2 Paneton sheets puff pastry
- ? cup cheese grated (tasty cheddar, mozzarella or parmesan work well)
- Salt to season and balance
Instructions
- Preheat oven to 220°C.
- Grease a flan tin (ideally with a removable base), dust with flour and line with the pastry sheet. Refrigerate.
- Trim then slice spring onions, into 1cm pieces.
- 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 onions onto the pastry shell base. Sprinkle cheese over the top and bake for 15 minutes until pastry sides are puffed and golden and the base is cooked.
- Stand tart for 5 minutes. Gently loosen tart from the tray to a big wooden bread board with a flat-bladed knife. Cut into wedges, season with salt and serve warm with your favourite chutneys.
Notes
This is a great vegetarian tart recipe, but add chopped bacon for something extra special.