Onion yipy tarts
The cookery muse can often be found deep in the depths of the freezer or top shelf of the larder. Working back from a box of large vol au vent type pastry cases bought by mistake for pastry sheets and a single large videlia onion came these. The spice mix came from something I read about cloves in an onion tart (sorry no idea where), ground mace which I never use but Iain got for his Christmas cake production (yes he has discovered a talent!) and things that were almost empty. You could go to town varying this mix.
Paula from Pitt
- 1 large videlia (or any really) onion - diced
- 1tspn cumin seeds
- 1/2 tspn each of ground mace, charnoushka (black nigella seeds), Spanish smoked paprika, sweet curry powder
- 2 cloves
- 1 tbsp olive oil mixed with a little vegetable oil to raise the cooking temperature
- Some cheese! 3-4oz I used Lancashire thinly sliced but grated would be fine
- 1 pack frozen pastry shells
In a medium pan with the heaviest base you have, warm the oil and fry off the spices gently until they start to give off a fragrance. Add the onion, put the lid on the pan and slow cook the onions on a very low heat for 30-45 minutes. You are trying to soften and sweeten the onion but not burn it. The depth of colour is up to you. Stir every 10-15 minutes. This time is flexible. When cooked just turn off heat and leave to cool or in pan to keep warm.
Meanwhile - or the next day if you are prepping for a party - cook the pastry shells according to the packet instructions. You could make the onion mix in advance and just keep in the fridge for a day or so.
To serve just take the lids off the shells, spoon some onion mix, layer with cheese and more onion mix. Put pastry lid on. Serve as is, or warm through.
Yipy is from the noises I made whilst removing the pastry shell lids. You'd think I'd learn - hot is hot.
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Frozen pastry shells - we even used those when I was a culinary student (here, I wrote all about it: "Culinary School: 101 Things Every Culinary Student Should Know Before They Go" - http://bit.ly/kqooqy) because there is nothing you can't do with them - sweet, savory, anything!
And, yes, I get hit with the steam, too. Who can wait?
Posted by: Culinary School: Three Semesters of Life, Learning, and Loss of Blood | 29 Jun 2011 15:53:15
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