French Onion Tart
Delicious and easy this French Onion Tart makes a beautiful lunch dish or light meal.
Ingredients
- 1 sheet flaky pastry
- 4 large onions
- 3 tablespoons oil
- 2 cloves garlic
- 1/2 cup beef stock
- 1 bay leaf
- 1/4 cup DYC White Wine Vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 cup grated cheese
- 2 tablespoons chopped parsley or fresh thyme leaves
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1
Thaw the pastry. Fold gently in half to give a cutting line. Cut the pastry in half to give two rectangles.
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2
Place on an oven tray and prick the centre with a fork leaving a 2 centimetre border around the outside of each rectangle.
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3
Bake in the middle of the oven at 200 degrees C for 10 minutes or until lightly golden. Turn the pastry over and cook for 3 minutes to crisp the base.
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4
Peel the onions and cut in half. Slice finely. Heat the oil in a large frying pan and saute the onions over a high heat, stirring regularly until the onions start to colour. Reduce the heat and continue to cook until the onions are lightly golden.
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5
Crush, peel and chop the garlic. Add to the onions and cook for 2 minutes. Add the beef stock, bay leaf, vinegar, mustard and brown sugar.
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6
Cook over a medium heat until most of the liquid has evaporated.
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7
Sprinkle a quarter of the cheese over the base of each pastry rectangle, leaving the 2 centimetre border clear. Top each with half the onion mixture. Sprinkle with the remaining cheese.
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8
Grill until golden and hot. Garnish with chopped parsley or fresh thyme leaves. Serves 2 - 4
