Spring Onion Tart

Fresh Fast 25/08/2017

Daffodil Day coming up soon on 25th August and that’s always the line in the sand for the onset of spring in New Zealand. Yay! So here is a superb spring onion tart recipe. Perfect for a weekend brunch. Serves 8

For spring onion tart, you will need:

20 stalks spring onions (or 3 typical bunches)
100g butter (we love Lewis Road Creamery)
8 sprigs thyme (we love Superb Herbs)
1/4 cup caster sugar
1 tablespoon white wine vinegar
1-2 sheets puff pastry (we love Paneton)
2/3 cup of your favourite cheese, grated (tasty cheddar, mozzarella or parmesan work well)

Salt to season and balance

Method:
Preheat oven to 220°C.

Grease a flan tin (ideally with a removable base), dust with flour and line with the pastry sheet. Refrigerate.
Trim then slice spring onions, into 1cm pieces.
Melt butter in a large frying pan over medium heat. Add onions and cook for 8 minutes or until just tender. Add thyme and season with salt and pepper. Stir in sugar and vinegar. Bring to the boil. Cook for 6 to 8 minutes or until sugar caramelises. Remove from heat.
Preheat oven to 220°C.

Spoon caramelised onions onto the pastry shell base. Sprinkle cheese over the top and bake for 15 minutes until pastry sides are puffed and golden and the base is cooked.

Stand tart for 5 minutes. Gently loosen tart from the tray to a big wooden bread board with a flat-bladed knife. Cut into wedges, season with salt and serve warm with your favourite chutneys.

Trudi’s tips: This is a great vegetarian tart recipe, but add chopped bacon for something extra special.