Yesterday, “My leek and Wild Garlic Tart” was on the menu. I used homemade shortcrust pastry to make it. Today, to use the left over shortcrust pastry I have made a red onion tart. In the kitchen, the smells of the red onions being caramelised in a pan are making everyone hungry and excited. The aim of this blog is to introduce to you recipes which are easy to recreate at home because cooking is not rocket science but a pleasure to have a great plate of food. That’s why today,  I have used only a handful of ingredients to make a red onion tart. Actually, the  idea came up this morning when I was checking out my mother-in-law’s larder. A few carrots, a couple of parsnips and a few red/white onions. Nothing really you would say but an idea crossed my mind. When you are working for chef/owner, every penny counts so when you have to make the staff food, you must improvise and use creativity. So, for lunch today two mains items and seasoning have been necessary to create a good looking tart! My left-over of shortcrust pastry and the red/white onions found in the larder.

Method: Turn the oven to 180 degrees Celsius. Start peeling the onions and cut them in half from the root to the top. In a tray, sprinkle salt on the cut side. Leave them for five minutes.

Meanwhile, in a frying pan, start making a dry caramel. When the sugar has started to melt and you have a golden brown colour add the onions. Colour them on a medium heat until they are heavenly caramelised. Add a generous knob of butter and cook them for a few more minutes. Deglase with balsamic or red wine vinegar. Display them nicely with the caramel in a tart case mould (7 inches- 18cm) and cook them until soft, roughly 25-30 minutes.

Roll out the pastry and lay down on top of the onions. Bake the tart for 20-25 minutes. When cooked, turn the tart upside down onto a  wooden board. Enjoy a slice of tart with a green salad.

PS: The tart case mould is smaller than a traditional one because I used the shortcrust pastry trims.

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