Gorgeous, but also delicious. Whether it's a cold and rainy day and you feel like some cosy comfort food, or it's a hot summer day and you want something delicious to eat alongside a freshly tossed salad, Jason's Thyme & Rosemary Onion Tart is the holy grail. Made with Spanish onions, apple cider vinegar and fresh sprigs of thyme and rosemary, every bite is chewy and caramelised in the centre, and crisp on the edges. It's an explosion of flavour in every bite. There is absolutely nothing not to love about it. And the best part? Jason's Thyme & Rosemary Onion Tart is easy to make, uses simple ingredients and looks oh so pretty. Click the link in our bio for the recipe.
Earlier today Jason decided he was going to make an onion tart for our lunch. I love days like these. He wakes up and already has an idea brewing. He mulls on it for a couple of hours, and then runs with it. He is such a good cook and loves food, it is one of the many things I love about him. I remember on one of our first dates he ordered a dozen natural oysters, and I was like, I am marrying this guy. Simple I know, but no one else I had dated had such a genuine and humble interest in food. However, what always blows me away is his food knowledge. He just has that knack and an innate level of understanding of how flavours work together. Using ingredients we already had at home, which is always such a bonus, I left him alone in the kitchen while I was working on a few other projects. Read on for his recipe and a few of his extra tips as well.
- 4 Spanish similar sized onions - peeled, tops cut off and cut in half horizontally in the middle (not vertically from top to bottom)
- 50g salted butter
- 100ml water
- 1 sheet puff pastry, cold
- 4 tbsp apple cider vinegar
- 8 cloves of garlic, peeled and halved
- 2 tbsp brown sugar
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- Sea salt and cracked pepper, for seasoning
- Skillet, or non-stick oven proof fry pan (preferably around 26cm)
- Oven mitts, or achefs cloth, or a thick tea towel
- Preheat oven to 220C.
- Melt the butter on medium heat in the frying pan. Strip the rosemary and thyme leaves off the sprigs and add them to the pan. Lightly shake the pan to get the butter bubbling away.
- Add sugar, vinegar and water.
- Place the onion halves cut side down into the pan.
- Place the garlic halves in between the onions.
- Season with sea salt and cracked pepper.
- Turn the heat down to low and cover the pan with a lid. Leave the liquid to steam for 10 minutes. This will help to soften the onions slightly.
- Remove the lid and cook until the liquid starts to caramelise. This step is really important. When the liquid has started to caramelise take it off the heat straight away. Make sure you don't continue to cook the liquid when it starts to caramelise otherwise it will burn. You also may need to gently shake the pan every so often to stop the liquid and onions from sticking to the pan.
- Place the pastry sheet over the onions.
- Using a wooden spoon, push the edges of the pastry into the edges of the pan.
- Bake for 35 minutes, or until the pastry if puffed up and golden brown. Speaking of which, the pastry will look quite dark brown in colour. Don't worry, this is good!
- Use oven mitts, or a chefs cloth, or a thick tea towel to take the pan out of the oven - the handle will be hot!
- Place a large ceramic plate (don't use plastic!) over the pan, then slowly flip the pan to turn the tart out. If some of the onion rings stick to the pan, simply grab a egg flipper and carefully lift it off the pan, and pop it back in the tart.
- Enjoy straight away! It's sweet, and savoury, and really, really good. You could try putting some goat cheese or sour cream on top, but we preferred to enjoy Jason's Onion Tart on its own with a simple rocket salad on the side.
Ps. If you make Jaosn's delicious and super east Onion Tart, remember to show and tag us onInstagram @smorkitchen #smorkitchen. We love seeing you make our recipes! It makes us incredibly happy!