- 50g Unsalted butter
- 1kg Red onions, peeled and sliced lengthways
- Salt and freshly ground pepper to taste
- 1 pack Puff pastry, ready rolled, preferably all butter (pack size varies from 320g to 375g)
- Oil and flour for the baking sheet
- Egg, beaten with a pinch of salt
- 1.5g Fresh thyme, leaves only, picked from approx. 6-8 sprigs (1 tbsp)
- 100g Parmigiano Reggiano
Red Onion, Thyme & Parmigiano Reggiano Tart
Red Onion, Thyme & Parmigiano Reggiano Tart
30 min
A recipe of few ingredients but where technique is very important. Although not commonly instructed, it’s best to pre-cook the puff pastry to ensure it’s fully cooked and you’re not left with a layer of uncooked pastry, especially away from the edges. The combination of red onions and Parmigiano Reggiano gives an intense sweet-salty balance, with the flaky pastry giving necessary texture.
Serves 4-6
Ingredients
Method
Pre-heat the oven to 180°C (fan).
Melt the butter in a heavy pan and sauté the onions over a low to medium heat, stirring frequently, until completely softened. This will take anywhere between 30 and 40 minutes. Season during and then check the seasonin
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