Does anyone have a good recipe for red onion tartlets?!
Does anyone have a good recipe for red onion tartlets?
Answers:
Roquefort and red onion tartlet with hazelnut dressing roquefort
Mark Bennett
by Mark Bennett
from Saturday Kitchen
Serves 4
Preparation time 1-2 hours
Cooking time 10 to 30 mins
Ingredients
For the pastry (to be pre-made):
100g/3?oz flour
25g/1oz lard
25g/1oz butter
1 tbsp water (approximately)
pinch of salt
For the red onion marmalade:
500g/1lb2oz red onions
75g/3oz brown sugar
150ml/5fl oz balsamic vinegar
150ml/5fl oz red wine vinegar
20g/1oz butter
150m/5fl oz red wine
For the roquefort mix:
200g/7oz roquefort
50ml/1?fl oz double cream
1 stick celery
1 red onion, chopped
2 cloves garlic
2 egg yolks
10g/?oz picked thyme
butter for pan
For the dressing:
50g/2oz peeled hazelnuts
150ml/5fl oz olive oil
50ml/1?fl oz hazelnut oil
20ml/?fl oz balsamic vinegar
For the garnish:
100g/3?oz silverskin onions
200ml/7fl oz red wine
picked thyme
Method
For the pastry:
1. Sift the flour and salt into a mixing bowl.
2. Rub in the fat to a sandy texture.
3. Make a well in the centre and add sufficient water to make a firm pastry.
4. Leave to rest in the fridge for a couple of hours.
Note:
Handle the pastry as little as possible as this will cause the pastry to shrink when cooking.
For the red onion marmalade:
1. Peel and finely slice the onions.
2. In a pan, melt the butter then add the onions and cook down.
3. Add the sugar, stirring so that all the onion has been coated.
4. Add all the liquids, bring to the boil, then reduce until the mix has reached a thick consistency. This will take around 15 minutes depending on the size of pan you use.
For the roquefort mix:
1. Finely dice the onion and crush the garlic.
2. In a pan melt the butter and add the onion, celery and some thyme. Cook down until the onions are nearly soft, then add the garlic. When the onions are completely soft, remove from the heat.
3. Heat the cream in a pan, when hot, add the cheese and keep stirring until the cheese has melted. Set to one side and let it cool down. When the mixture is cool, whisk in the egg yolks. Leave to one side ready for use.
For the dressing:
1. Dry roast the hazelnuts so they just begin to take on some colour, then place them in a blender and blitz slightly.
2. Place the liquids in a bowl, whisk and then add the hazelnuts, season and leave ready for use.
For the garnish:
1. Place the onions and thyme in a pan and cover with the red wine. Bring to the boil and reduce until the onions have taken on the colour of the wine, about 15 minutes.
2. Allow to cool ready for use.
To assemble the dish:
1. Roll out the pastry and line a tart case, blind bake for 10 minutes, then allow to cool.
2. When the pastry case has cooled, fill with some of the onion marmalade and then top with the cheese and egg mix.
3. Place in the oven at 170C/325F/Gas 3 for 12 minutes until the cheese has a nice glaze.
4. Place the tart in the middle of a plate, drizzle the hazelnut dressing around.
5. Garnish with thyme and the red wine onions.
Source(s):
http://www.bbc.co.uk/food/recipes/databa...
Red Onion And Goats Cheese Tartlets
Ingredients
Pastry
300g Plain Flour
150g Butter
10g of Salt
1 Egg
10g Cumin Seed (lightly roasted)
Cold Water
300g Goats Cheese (Use a semi soft cheese not a brie type)
1 Jar of Red Onion Relish
Sprig of Fresh Rosemary
2 Beef Tomatoes
200ml Milk
2 Medium Eggs
Preparation instructions
1. To make the pastry put flour, salt and cumin in a bowl, add the cold butter in small pieces and rub in to make fine breadcrumbs.
2. Make a well in the centre and mix the egg and water together. Add this and mix all together adding extra water if needed until dough forms into a firm ball. Leave dough to rest in the fridge.
3. Roll out pastry thinly, use to line 6 individual tartlet tins or one 8 inch tart tin.
4. Bake the pastry blind making sure there are no holes in the base and leave to cool.
5. Lay the goats cheese in thin slices over the base of the tart to completely cover the base
6. Finely chop the rosemary and sprinkle it over the cheese.
7. Slice the tomatoes and lay over the cheese, season with salt and pepper.
8. Whisk the milk and eggs together and pour over the tomatoes
9. Using a fork cover the tomatoes with the red onion relish in a thin layer.
10. Bake in a preheated oven at 180oC for 30 - 40 minutes until the cheese starts to melt and the eggs set
11. Serve with a green salad.
Alternatives
Try the same tart using our caramelised red peppers which have a slight spicyness to them.
use a little sour cream with them
Preheat the oven to 200C/400F/gas mark 6. Divide 1 x 350g packet shortcrust pastry into four. Roll out and use to line four 10cm (4in) tartlet tins, allowing the excess to hang over the edges. Line the tartlets with greaseproof paper and baking beans. Bake for 15 minutes. Remove beans and paper and bake a further 5 minutes until crisp. Trim edges with a knife. Turn out and place on a baking sheet.
Meanwhile, heat 4 tbsp olive oil in a frying pan and fry 1 1/2 lb red onions, peeled and sliced over a low heat for 10-15 minutes, stirring occasionally until golden. Stir in 1 oz pine nuts, 2 oz sun-dried tomatoes, roughly chopped, 1 tbsp chopped fresh oregano and 4 oz Ossau-Iraty (French Cheese optional), cubed. Season.
Spoon the onion mixture into the cooked pastry cases and return to the oven for a further 5-10 minutes to warm through. Garnish with sprigs of oregano.