I’m not sure why but this post is the one that keeps getting bumped to the bottom of the pile. Time and time again this is the post that gets discarded and ignored.
Why? I’m not really sure. I love the caramelised onions, I love the tart and have made it several times now, so why do I keep bumping it off? One of the many mysteries of the blogging world I suspect.
Not today though. Not today will I bump it off in favour of a shinier post.
Today I will keep typing and press publish. It’s the right thing to do.
How about you? Do you have a blog post that for 547 reasons, has yet to see the light of day?
caramelised onion tart
Pastry
(in a blender)
300gms plain flour (2 cups)
and
200gms cold butter cubed
pulse until resembles bread crumbs
tip out to a mixing bowl
and add
110gms natural yogurt and
1 tsp white vinegar
Mix together. Quick knead on a floured surface until a dough ball forms. Cover with clingwrap and pop in the fridge for about an hour. Cut ball of dough in half and roll out to the shape you want. I rolled out to a rough rectangular shape 1/2 cm thick. Prick with a fork all over and into the oven for about 15-20 minutes or until golden at 200C. While that’s cooking make the onions up.
Caramelised Onions
6 onions or so into 1/8th’s and pulsed in the blender
tip into a wide bottomed pot and add
4 good slugs of olive oil
and now cook them off on medium heat (about 20 mins or so)
add 300g brown sugar
and 3tbls of balsamic vinegar
and again on medium heat for another 15-20mins or until mixture thickens slightly and looks darker and glossy. (Easy to store in a jar, and keep in the fridge.)
Spread the onion mixture over the cooked pastry, add some fresh rosemary. Back in the oven for 10 or so minutes at 200C.
I love this tart, anything with caramalised onion is good with me!
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yep me too Cecilia. Caramelised onions are truly the good stuff.
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Wow, that’s an interesting recipe! I don’t think I’ve seen anything similar before now. We loved caramelised onions!
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Really Misky? I think you might need to give it a crack then 😉
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Maybe after our high heat spell passes. Too hot to think, let alone fire up the oven. 🙂
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I love caramelised onions too, and this is such a lovely way to showcase them! Yes, I’ve got a couple of drafts that have been there so long that I think they’re about to be discarded.. 🙂
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They are almost like lolly onions aren’t they with all the sugar in them. I find you can team them up with so many things.
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thanks for (finally!) posting this recipe, it certainly deserved to see the light of day!! Fabulous 🙂
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Thanks Lisa.
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Oh wow! I think this might well be dinner instead of pizza! And the best bit is that I can eat it too with 1 small tweak to your recipe. When I make the pastry I will leave it to sit on the bench for 7 hours before refrigerating for an hour. The acid in the kefir (I don’t have yoghurt at the moment) and the vinegar will soak the flour and remove the phytic acid that I react to. 🙂
As for the onion jam, a rapadura based one will let the kids eat it too. WIN! Thanks for the dinner idea. 😀
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Oh my, MAJOR success! My nearly 5 year old couldn’t get enough of it, the 3 year old scoffed it down and My near 2 year old adored it too. We couldn’t even put it on his plate as he snatched it from our hand before we got to it. 🙂 Oh, and hubby and I loved it too. Easy enough to make up quickly and posh enough for a fancy event too.
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Yay! NIce one. I’m really glad it was a success, and that my recipe made sense. Sometimes I look at the recipes and think, jeez, does make sense to anyone but me? You could easily have it as a stand by meal. Pastry in the freezer and a big jar of the onions in the fridge (I find they can go on lots of stuff.)
Thanks for making it fellow hippy.
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Lovely tart and images thanks Brydie. You say the onions store easily in the fridge, but I doubt any extra would get that far with me.
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They don’t last long Amanda, that’s for sure!
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Beautiful tart Brydie, glad we all could share 🙂 I have a few posts lurking in drafts that never seem to get any further, the time is just never quite right!
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No the time was never quite right for this one, so close a handful of times and then “puff”, gone again.
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I love caramelised onion tarts – delicious and quite inexpensive to make. I think all bloggers are guilty of having a lot of ‘almost’ posts xx
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I wish I had more of these posts actually – they’re the ones I need when I haven’t written the post I was going to do, and am starting at the possibility of a very long break between blogging! Whatever the reason this tart got neglected, I’m glad it’s seeing the world now – it looks great 🙂
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My ‘nearly didn’t make it’ post will be aired in the next couple of days but for different reasons….ie it didn’t quite Go To Plan! However, I’m still posting it….can’t be perfect all the time 🙂 !!!!!
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love this! I have a post that was written over a year ago hanging around in my drafts folder 🙂
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Fun read! and I love the recipe…clean and simple!
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glad you posted it – and nice to see another way to use yoghurt pastry – sounds a delicious tart. I have many recipes that don’t see the light of day – I get so easily distracted by the latest recipe that if I don’t post quickly often recipes sink down the list unless I remake them and rekindle my enthusiasm
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Looks so good. Reminds me of a Tarte Flambee or Flammkuchen from Alsace. It is everywhere over there like the pizza is here in the US. Check it out sometime, put sour cream (don’t use light sour cream it doesn’t come out the same), those onions, bacon, and a good Swiss Cheese. Or the dessert one with sour cream, thinly sliced apples, and a touch of cinnamon on top. Try it out and it will blow your socks off!!!!!!!! You will thank me later, trust me on that one!!!!!!!!!!!!
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Mmmm, now that does sound good!
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Check out our facebook page and you can see pictures of the Tarte Flambee. We posted that picture on July 11th https://www.facebook.com/pages/La-Petite-Sophie-Patisserie/492140630840056?ref=hl
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ohhh, you’re right, that does look amazing!
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I really enjoyed that post on the onion tart. You are good at what you do. Check out all of our pages, we would really love to hear what you think about what we do.
Thanks
Jeff
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I’m back to make this recipe again. Absolute winner in our house. Thanks once again for posting this. 🙂
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