A slice of savoury tart and a green salad is a perfect meal. It’s satisfying and comforting and best of all, it can be made ahead of time.
Onions – especially sweeter red ones – are an ideal companion for pastry.
450g small red onions
30g unsalted butter
1tbsp olive oil
1tbsp balsamic vinegar
A few sprigs of thyme
Salt & pepper
500g puff pastry
Preheat the oven to 220C.
Place a 28cm oven-proof pan on
Put the butter and olive
oil in the pan over medium heat to
melt the butter.
the onions, slice in half through
the stem end and root end.
each half into thirds, so you have
six wedges per onion.
onion wedges in the pan, root end
facing out, forming a circle.
creating an inner circle and then fill
in any remaining gaps in the centre.
The onions should fit together
snugly, slightly overlapping. As they
cook they’ll shrink a bit. Season
with salt and pepper.
Cook on the stove until the
onions are soft.
balsamic vinegar over the onions
and dot with thyme leaves.
Remove the pan from the stove
and allow to cool slightly while
you roll out the pastry.
pastry into a circle that is slightly
larger than the pan.
excess in, to create a neat edge.
Place the pan into the hot oven
and bake until the pastry is puffed
Remove and let the
tart sit for 10-15 minutes.
cutting board that is larger than
the pan, on top of the pastry and
flip over so the onions are on top.
If some of the onions stick in
the pan simply lift them off and
place them back onto the pastry.
Sprinkle a few more thyme leaves
on top to garnish and serve.