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For a smoother cup of tea or coffee
With the robust and versatile XL1500 Food Processor
Grilled to perfection with our contact toaster
The sweet, melting consistency of the onions on the crunchy puff pastry make this a perfect lunchtime dish for a vegetarian guest, or a treat for carnivores.
8 smallish onions
50g (1¾oz) butter
250g (8oz) packet puff pastry (block or ready-rolled)
120g (4oz) Fontina or Taleggio cheese (or other melting cheese), cubed
1 tbsp creamy milk
flour for dusting the work top
salt and pepper
Peel the onions, cut them in quarters or eighths, lengthways. Melt the butter in a medium sized saucepan, add the onions, and
cook slowly over a low heat – allow 30 minutes or so – which will bring out the best of their sweetness. Turn them over from time to time, seasoning with salt and pepper. Drain in a sieve.
Preheat oven to 220°C, set to Convection, rack positions B & C.
Roll the pastry as thin as possible to a rectangle which will fit nicely on the baking sheet. Score a straight border with the back of the point of a thin knife, 2cm (¾ inch) from the edges, without cutting all the way through the pastry, then prick inside the border all over with a fork.
Cross-hatch the border with the sharp blade of the knife. This process helps the border to rise and the centre to lie flat. Brush the border with milk.
Slide the baking sheet onto the rack (position B), and cook until the pastry is light golden brown – about 10 minutes.
Move it to the lower rack (position C) to dry it out, so there are no oily patches, and bake for another 8 minutes or so.
Spread the onions on the pastry, pushing them to the border. Place the cheese cubes in the hollows and spaces. Brush the edges of the tart again with the milk.
Bake for 10-15 minutes (on rack position B) until the cheese is melted and the tart is piping hot.
Serve hot, or at room temperature for a summer meal.