The sweet, melting consistency of the onions are a perfect match
for the crunchy, puff pastry. Great as a light dish for lunch, or
left to cool and cut into squares for a tasty picnic
- 8 smallish onions
- 50g (1¾oz) butter
- 250g (8oz) packet puff pastry (block or ready-rolled)
- 120g (4oz) Fontina or Taleggio cheese (or other melting
- 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
- 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.