If you have some ready-rolled puff pastry in the freezer and a few leftovers in the fridge you can make an easy and delicious tart for supper. My friends might have been more impressed if they hadn’t seen me assemble it in 3 minutes flat before turfing it into the oven! Try this with anything you fancy on the top, though a bit of cheese is a must.
Onion & Taleggio Tart – to serve 4
- 6 smallish onions
- 50g butter
- a sheet of ready-rolled puff pastry (about 200g)
- 120g Taleggio
Peel the onions and cut into wedges. Put them into a shallow pan with the butter and cook over a fairly low heat until they are soft, golden and sticky. This will probably take about 40 minutes or so.
Heat the oven to 220ºC/Gas 7. Unroll the pastry onto a lightly floured baking tray. Score a border about 2cm from each edge and prick all over with a fork.
Tip the onions on to the pastry, pushing them almost to the border. Brush the rim with some melted butter or some of the onion butter if there is some left in the pan. Slice the cheese thinly, then break it into small pieces, and distribute these through the onions. Scatter over some picked thyme leaves. Bake for 15-20 minutes or until the pastry is puffed and golden.
Serve with a green salad.
Wine Suggestion: this calls for a white wine from the mountains: try an oaked Chardonnay from the Jura or if you want something amazing look out for the “Vigna della Oche” Riserva from Fattoria San Lorenzo in the Marche, Italy; a fantastic and truly amazing Verdicchio – a white wine that lasts a decade or two and just becomes more and more complex and complete.
(Original recipe from Nigel Slater’s Appetite, Fourth Estate, 2001.)