Shal­lot-and-gar­lic tart


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.

You need

• 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.

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