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| This lovely tart is perfect for entertaining a crowd or when you find yourself with a glut of onions. Many thanks to Sarah and Aitana from The Little Cooking Pot for sharing this recipe from their excellent book A La Mesa. |
Aitana says: "There are weeks in our kitchen when onions seem to appear from every corner, secretly multiplying in number as if building a little army with the mission of shouting out loud: “ONION TART!”
"We gladly listen, happy to give onions our full attention and grant them the main role, rather than their usual minor but invaluable presence as the base of many dishes. Having peeled and chopped a few kilos we find our minds daydreaming, trying to imagine how many tons of onions are used in the world every day, blown away by the notion that each one takes up to 100 days to grow from seed.
"This is my mum Odile’s recipe, which she very kindly shared with us to share with you. She usually makes it with puff pastry but we prefer it with olive oil pastry, another of her specialties. Puff pastry is quite tricky to make at home but be careful if you buy it pre-made as some brands can contain a lot of added artificial preservatives."
Serves 6 to 8
IngredientsFor the olive oil pastry:
For the filling:
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MethodTo make the pastry:
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These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
