Sticky onion tart

Name: Sticky onion tart
Total time: 50 min
Yield: 6
Ingredients: 4 medium onions; 50 g unsalted butter; 4 sprigs of fresh thyme; 4 fresh bay leaves; 2 tablespoons soft dark brown sugar; 4 tablespoons cider vinegar; 8 cloves of garlic; 320 g sheet of all-butter puff pastry (cold)

Sweet garlic, fresh thyme, bay & buttery puff pastry

Vegetarianv

“Caramelised onions, sweet pops of garlic and buttery puff pastry, this one-pan tart is both impressive and incredibly easy to make. It's the perfect weekend treat. ”

Serves 6

Cooks In50 minutes

DifficultyNot too tricky

Vegetables Cheap & cheerful

Nutrition per serving

Calories 352 18%
Fat 21.6g 31%
Saturates 13.6g 68%
Sugars 13.5g 15%
Salt 0.6g 10%
Protein 4.4g 9%
Carbs 35.3g 14%
Fibre 3.5g -

Of an adult's reference intake

Veg

By Jamie Oliver

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Ingredients

4 medium onions
50 g unsalted butter
4 sprigs of fresh thyme
4 fresh bay leaves
2 tablespoons soft dark brown sugar
4 tablespoons cider vinegar
8 cloves of garlic
320 g sheet of all-butter puff pastry , (cold)

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Veg

By Jamie Oliver

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Method

Preheat the oven to 220°C/425°F/gas 7. Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. Cover, turn the heat down to low and leave to steam for 10 minutes to soften the onions slightly, then remove the lid and cook until – very importantly! – the liquid starts to caramelise, gently shaking the pan occasionally to stop it from sticking.
Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out.
Delicious served with goat’s cheese, a simple salad and a cold beer.