Caramelised Onion Tart
As I have said I loved to cook, I don’t mind what I cook as long as I am cooking….
I don’t eat meat and I can’t eat flour products …. But I don’t care because I can cook them! I have a keen sense of smell and that is how I flavour my food…. I then have a household of willing participants to check my seasoning … So all is well!
As you might imagine meal times are a bit of a marathon in this house as everyone has slightly different tastes and favourite meals … For me this is a good thing … It means that every meal time I get to cook many different meals .. Not everyone’s idea of fun … I realise … But it works for me!
This onion tart can be used for any season and is great if you are entertaining a vegetarian, just melt some goats cheese over the top for extra pizzazz. The tart works beautifully as an accompaniment to any meat dish and I also used it in packed lunches … So in brief it is a great all-rounder!
The best tip about making this tart is the painting of beaten egg over the base of the tart to stop it having a soggy bottom! A tip for all tarts if you ask me!
But no it is not one of my recipes it belongs to Delia! Here is the link:
CARAMELISED BALSAMIC AND RED ONION TARTS WITH GOATS' CHEESE – Just Google it!
The sauce in the picture is my recipe and it goes beautifully with this zinging tart.
Natalie’s crunchy mayonnaise
Judge the amount of ingredients to suit your needs and the amount of people you are serving.
You don’t have to use mayonnaise, sometimes I use yoghurt! Use what you have nothing is written in stone. Just mix them all to taste. Here is what I put in!
Good glug of Olive Oil
Dijon mustard tsp or so
Squeeze of lemon
Chopped spring onions
Cornichon – Gherkins
This sauce, is quick and easy and works so well, with so many other dishes. The caramelised tart is really quite sweet because of the balsamic vinegar. However if you use this sauce with another meal such as beef or fish, you can sweeten it with a dash of honey or even a squirt of tomato ketchup! Enjoy X