ONION CONFIT TART
Combines the rich flavors of a red wine onion confit, a crispy pastry base, and a savory topping of goat cheese.
This snacky tart combines the rich flavors of a red wine onion confit, a crispy pastry base, and a savory topping of goat cheese, pine nuts, and chives. I love it because it puts the often-underrated red onion to good use to create a caramelised onion bonanza with a perfect balance of sweet and tangy. This tart is not only fantastic as a starter but also makes for a delightful light lunch option, especially when paired with a refreshing side salad. The onion confit can be prepared ahead of time to help with last-minute preparations before guests arrive.
INGREDIENTS
Serves 6
Preparation time: 10 minutes
Cooking time: 40 minutes
1 kg red onions (about 5 onions)
Salt and pepper to season
60 g (2 oz) unsalted butter
1-2 tbs brown sugar
70 ml red wine, full bodied
1 twig of thyme, or 1 tsp dried herbs
½ tbsp balsamic vinegar
1 roll or large sheet of remade puff pastry
100 g (3.5 oz) fresh goat’s cheese, (optional)
1 handful pine nuts,
1 tbsp chopped chives to decorate
MISE EN PLACE
Thinly slice the onions or use a food processor.
Line a baking sheet with parchment paper.
Ensure the pastry is at room temperature.
Method
In a frying pan over medium heat, melt the butter.
Add the onions in batches, stirring each batch well to ensure they are coated in butter.
Season with salt and pepper and cook for 5 minutes over medium-high heat to parcook the onions.
Add the sugar and pour in half of the red wine. Mix well, then add the remaining wine.
Cook uncovered over medium heat for 15 minutes, stirring occasionally.
When ready, season to taste, then add the vinegar and sprinkle in the thyme.
Increase the heat to high and cook for a further a few minutes, stirring constantly to remove excess moisture. Transfer the onions to a bowl or plate and let them cool.
Preheat the oven to 200°C (400°F).
Roll out the pastry onto the prepared baking sheet and fold all the edges inward about 2 cm (about an inch) to create a border. Now spread the onion confit evenly over the base of the pastry, avoiding the edges.
Bake the tart on the middle tray of the oven for 25 minutes until the pastry is puffed and golden.
Remove the tart from the oven and garnish with goat cheese, pine nuts, and chives.
Slice and serve as a starter or a light lunch, accompanied by a side of lettuce with a strong dressing to counterbalance the buttery side of the onion and crust.
TIP
Adding the goat’s cheese is optional. Add other toppings as per your own preference and finish with a few basil leaves on top.