Ep 10 Harry and Christo: Caramelised Onion Tart
Prep: 45 mins (+1 and 1/2 hours chilling)
Cook: 1 and 1/4 hours
- 24 (500g) roma tomatoes
- 1 tbs olive oil
- Salt and pepper, to season
- Balsamic vinegar, to drizzle
- 300g (2 cups) plain flour, plus extra, to dust
- 150g cold butter, chopped
- Pinch of salt
- 1 egg
- 2 tbs iced water
- 2-3 tbs olive oil
- 50g butter
- 9 (1.8kg) medium onions
- 3 tbs brown sugar
- 2 tbs thyme leaves
- 120g goat’s cheese, crumbled
- 250g baby rocket leaves
- 1 tbs olive oil
- 2 tsp lemon juice
- To make pastry, process flour, butter and salt in a food processor until mixture resembles crumbs. Add egg and water and process until mixture just comes together. Turn out onto a lightly floured work surface and shape into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 190C. Divide pastry into 8 portions. Using a rolling pin, roll out portions between two sheets of baking paper until large enough to line eight 12cm round fluted tart tins with removable bases. Ease pastry into tins. Refrigerate for 30 minutes.
- Cover pastry with baking paper and fill with dried beans or rice. Bake for 10 minutes, then remove beans and paper and bake for a further 10 minutes or until base is dry. Cool completely.
- Place tomatoes on an oven tray. Drizzle with oil and season with salt and pepper. Roast for 10 minutes or until softened.
- To make onion filling, heat oil and butter in a large frying pan over medium heat. Add onions and cook for 5 minutes or until soft. Add sugar and thyme and season well with salt and pepper. Reduce heat to low and cook, stirring occasionally, for a further 30 minutes or until browned.
- Divide onion mixture between pastry cases. Top with goat’s cheese. Return to oven and cook for 10 minutes or until filling is hot.
- To make salad, combine all ingredients in a bowl. Season with salt and pepper.
- Divide rocket among serving plates, placing in the centre. Top each with 1 onion tart. Drizzle vinegar around rocket and tart. Place tomatoes around edge to serve.
- Be patient when cooking the onions, as it takes a while for them to caramelise. Check and stir them frequently to prevent burning.
- These onion tarts would also be great dotted with chopped anchovies and black olives.
- To make a sticky balsamic glaze, stir 55g brown sugar and 60ml (¼ cup) balsamic vinegar in a small saucepan until sugar dissolves. Season with pepper, the simmer for 3-4 minutes or until thickened and syrupy. Cool.