COOKING WITH THE ONION FAMILY Serves 4 Preparation time 10 minutes plus cooling time Baking time 1 hour
This rich tart makes for an elegant starter or can be served as a light meal with a herband-rocket salad with asparagus and a good squeeze of lemon juice.
• 4 heads of garlic • 8 shallots or baby onions, peeled • 5 sprigs fresh thyme • 4 bay leaves • 2 cups (500ml) chicken stock • 200ml sherry • 50g butter • 1 roll (400g) puff pastry, defrosted • 50g Parmesan cheese, grated
This is how
Heat the oven to 200ºC. Halve the garlic heads and arrange in an oven dish. Halve the shallots or baby onions and arrange in the dish too. Add the thyme, bay leaves, chicken stock, sherry and butter, and season to taste with salt and freshly ground black pepper.
Cover the dish with foil and bake for 40 minutes but remove the foil for the last 10 minutes of baking time. The onion and garlic should now be soft and cooked, and the sauce slightly thicker. (Reduce the heat slightly if the garlic turns brown too fast.) Set aside to cool down completely – the filling should be cold before you transfer it to the pastry.
Heat the oven to 200ºC again. Line a greased tart dish with the pastry. Use a fork to remove the garlic from the skins. Arrange the onion and garlic in the pastry dish and sprinkle a generous amount of Parmesan over. Bake it for about 20 minutes until the pastry is golden brown and cooked through.