Tuesday, January 13, 2009

Red onion tarte tartines

Red onion tarte tartines
Ingredients (serves 4)
* 40g butter
* 12 small red onions, quartered
* 2 tbs caster sugar
* 2 tbs red wine vinegar
* 1 sheet (25cm) ready-rolled frozen butter puff pastry, quartered
* 50g goat's curd
* Baby rocket leaves, to serve

1. Preheat oven to 200°C. Melt the butter in a frying pan over low heat until foaming. Add the onions, cut-side down, and cook for 5 minutes or until lightly golden. Turn onto the other cut side and cook for 5 minutes or until softened. Sprinkle with sugar and drizzle with vinegar. Cook, gently agitating the pan, for 5 minutes or until sugar dissolves and vinegar becomes syrupy. Remove from heat and season with sea salt and ground black pepper. Set aside for 30 minutes to cool.
2. Arrange wedges evenly among four 8cm (base measurement) fluted tart tins with removable bases.
3. Top with a pastry quarter and press the edges to trim. Place on an oven tray. Bake for 15 minutes or until golden brown and slightly puffed. Remove from oven and set aside for 15 minutes to cool slightly.
4. Turn tarts out onto a serving plate. Top with goat's curd and rocket to serve.

Recipe by Sarah Hobbs


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