Red onion and crème fraîche tart
(from Elyce123’s recipe box)
Source: delicious. April 2004
Prep time: 15 minutes
Cook time: 35 minutes
Serves 4 people
- 375g pack ready-rolled puff pastry
- 1 egg, beaten, for brushing
- 3 large red onions, thinly sliced
- 6 garlic cloves, chopped
- 4 sprigs fresh thyme
- 25g butter
- 4 tbsp olive oil, plus extra for drizzling
- 150g full-fat crème fraîche
- 2 tbsp balsamic vinegar
- rocket, to garnish
Preheat the oven to 220˚C/fan 200˚C/gas 7. Roll the puff pastry out until it is half as thick (about 3mm thick) and cut into four round circles the size of a side plate.
Taking one at a time, use the tip of a sharp knife to make and indent in the pastry about 2.5cm in from the edge, all the way arolund the circle of pastry. Make sure not to cut right through the pastry. Prick the inside of the circle all over with a fork.
Brush all around the edge of the pastry with the egg. Repeat with all four tarts. Bake for 10-15 minutes until the pastry base is cooked. Remove from the oven, push down the centres and allow to cool slightly.
Meanwhile, in a large pan, fry the onion, garlic and thyme in the butter and 2 tablespoons of oil for 15 minutes, until well caramelised. Season well.
Spoon and spread the crème fraîche in each tart. Top with the caramelised onion, drizzle with olive oil and return to the oven for a few minutes.
In a bowl, mix the balsamic vinegar with the remaining 2 tablespoons of olive oil and some salt and pepper.
Remove the tarts from the oven and place each one on a serving plate. Drizzle with the balsamic dressing. Garnish with some rocket in the middle of each onion and crème fraîche tart and serve.