Oooo, I love onions! Caramelized to sweetness, then balanced out with thyme and cheese: onions, onions, onions.
When the summer onions come in, all firm and beautiful, it’s only natural to cook something showcasing them. I was in a mood for something enclosed in shortcrust pastry, like the Fresh Apricot Tart. With a little recipe adjustment, the same basic crust works well with this melt-in-the-mouth onion filling. It calls for a little thinking ahead, but follow my schedule and you’ll see that all the steps are easy. The result is a tart that’s delightfully light, yet robust enough to serve as a vegetarian main dish for 4.
I have served this in thinner slices at a party for 16 people and it disappeared in minutes.
And, just because, there’s a little surprise at the end of the recipe. A little ditty from the silly ’60s. Not much to look at there, but if you eat your onion tart while listening to the song, (maybe with your eyes closed), you will find that the experience is that much more…enhanced.
I hope you like the kazoo.
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