French Onion Tart
Delicious and easy this French Onion Tart makes a beautiful lunch dish or light meal.
1 sheet flaky pastry
4 large onions
3 tablespoons oil
2 cloves garlic
½ cup beef stock
1 bay leaf
¼ 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
1
Thaw the pastry. Fold gently in half to give a cutting line. Cut the pastry in half to give two rectangles.
2
Place on an oven tray and prick the centre with a fork leaving a 2 centimetre border around the outside of each rectangle.
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.
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.
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.
6
Cook over a medium heat until most of the liquid has evaporated.
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.
8
Grill until golden and hot. Garnish with chopped parsley or fresh thyme leaves. Serves 2 - 4
