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
(in a blender)
300gms plain flour (2 cups)
200gms cold butter cubed
pulse until resembles bread crumbs
tip out to a mixing bowl
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.
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.