Three-onion Tart

Name: Three-onion Tart
Yield: Serves 10–12
Cuisine: Asia
Ingredients: 2 red onions, halved and sliced into half moons; 30 g (1¼ oz) butter; 1 tbsp muscovado sugar; 250 ml (9 fl oz) double cream; splash of balsamic vinegar; 2 garlic cloves, finely chopped; 2 banana shallots or 3–4 ordinary shallots, halved and sliced into half moons; 4 eggs; good slosh of white wine; 500 ml (18 fl oz) crème fraîche; 225 g (8 oz) plain flour, plus more for dusting; 2 small leeks, halved lengthwise and then sliced across into half moons; salt and black pepper, to taste; good handful of shelled pecan nuts, finely chopped; 115 g (4 oz) chilled butter

Preparation info

Serves
10–12

Difficulty
Complex

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

The sweetness of the caramelized red onions works well with the leek and onion custard and the nuttiness of the pastry.

Ingredients

30 g (1¼ oz) butter
2 red onions, halved and sliced into half moons

Asia
Pastry
Starter
Vegetarian
Mediterranean

Method

For the pastry, sift the flour into a bowl, grate in the butter then rub it in with the fingers until it resembles fine breadcrumbs. Add the pecans and salt and pepper and then, using a round-bladed knife, cut in enough cold water for it to bind into balls of dough. Gather these into one ball and leave to rest for 20 minutes.
On a well-floured surface, roll the do