Obviously dangerous times cooking for one to be alone with so much pastry, however thanks to calling over to one of besties at work as to whether she would like some planned bacon and cheesetart for her lunch, to which was a yes (and an eventual can I have the recipe please as her hubby liked it too) another friend-colleague also overhead and agreed it sounded rather nice and so two pieces were instantly ‘sold’ and I only had to eat two portions myself…such hardship…
Fill each tartwith plenty of onion mixture. Peel the onions, slice them very finely, and cook them slowly in the butter, with the vinegar and chopped sage until the mixture has reduced down and is slightly 'sticky'
Tomato Tartwith Red Onions, Feta Cheese and Basil. The reduction of red onions for the base required very little attention from me but added tremendously to the flavor providing more sweetness, so although this is a savory tart I felt I could almost eat it for dessert
My bacon was cooked, therefore I did not need to go through the saute process with the onion. Also, I used spring onion because I really couldn't be doing with faffing with a pan for cooking a few bits of a cooking onion
Caramelised Red OnionTartswith in a Mustard Cheese Pastry. I have been given about a dozen small red onions by my mother and as much as I like red onion sliced in my green salads, I don't often cook with them, so the question was 'what to do with so many