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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 cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.
