I know it looks weird, but this tart is truly delicious and very unusual. It goes beautifully with a lush green salad.
My
eldest daughter is a quasi-vegetarian, and for Christmas I bought her Jamie Oliver’s
latest cookbook Veg. Which is, as the name suggests, a cookbook for vegetarians.
When I recently visited her, I tried several dishes from the book.
Jamie Oliver’s Sticky Onion Tart.
INGREDIENTS
4 medium yellow onions, ends cut off and papery skins removed
1/4 cup unsalted butter
4 sprigs of fresh thyme, leaves removed
2 tablespoons brown sugar
1/4 cup cider vinegar
8 cloves garlic, peeled and cut in half
11 ounce puff pastry sheet, thawed but cold
DIRECTIONS
- Preheat
the oven to 425 degrees F.
- Cut
each onion across the middle. Place the butter in a 10” ovenproof frying
or non-stick pan over medium heat. Add the thyme and bay leaves, shake the
pan around and get it bubbling.
- Add the
sugar, vinegar, and 6 tablespoons cold water. Place the onion halves in
the pan cut-side down. Tuck the garlic cloves in the gaps between the
onions.
- Season
generously with salt and pepper. Cover, turn the heat down to low setting
and leave to steam for 10 to 20 minutes to soften the onions. Remove the
lid and cook until the liquid starts to caramelize, gently shaking the pan
from time to time to prevent the onions from sticking. This process can
take 20 to 30 minutes. Remove from the heat.
- Place the
cold pastry over the onions, using a wooden spoon to push the pastry edges
right into the edges of the pan.
- Bake for
35 minutes, or until golden brown and puffed up (it will look quite dark,
but don’t worry!). Put a large plate over the pan and carefully turn out.
- Slice into
wedges and serve.
New
Book Giveaway!. Please leave a comment
below telling me if you enjoy vegetarian food, to enter the draw to win a
signed hardcover copy of DEADLY EVER AFTER, the eighth Lighthouse Library book,
coming May 11 from Crooked Lane Books. Contest closes Sunday afternoon. US and Canada entries.
