Onion Tart

I first saw Justine Schofield's cooking show in hospital for rf.me and thought how approachable it was, this is stuff you really could do that was affordable and you probably had most of the stuff in the pantry. For those who can't remember the name, she was on Masterchef.

She did this onion pie and since we had a bunch of onions sitting in our fridge forever and I thought what a good way to use them up. Unfortunately, the recipes are not online like the show said they were http://ten.com.au/everydaygourmet.htm. Which I can't understand why, because it's not like Chanel Ten are broke. So I surfed and came to the conclusion that most recipes for onion tart are similar to what I remember her doing on tv so I'd give it a whiz.

Below is exactly how I tried it, but I think 2 eggs would be fine instead of 3 and the only reason why I used a wire rack is because the tray wasn't clean and I didn't have a pie tin. So I don't know if its a factor or not.

Ingredients

2 sheets Puff Pastry, properly defrosted

50 g butter to cook

5 medium onions, sliced into rings

Salt, Pepper, Rosemary to taste

250 g ricotta

3 eggs

Directions

Melt butter over medium heat until foaming.

Add the onion rings and stir until all pieces separated and coated with butter.

Sprinkle with salt, pepper and rosemary to taste, leave to cook until caramelized, stirring occasionally.

The onions must be fully caramelized before baking because exactly how it tastes in the pan is how it will taste in the tart, so make sure all pieces are sweet before baking.

Preheat the oven to 220C.

Place the two pieces of puff pasty side by side, overlapping a little to form a rectangle. Fold up the edges to form a ledge, place on baking paper on a rack, and blind bake till cooked but still pale.

Mix the eggs and the ricotta and spread the mixture over the pale cooked pastry.

Spread the onions on top.

Bake for about 20 mins or until the ricotta mixture is set and the pastry is nicely browned.

NB: If you were to mix the onions in with the ricotta mixture before placing in the pastry, that would be nice too as it would form a little skin over the ricotta mixture. But I didn't do that as my pastry shell was too shallow and the mixture would have spilled over.