Tarts win over hearts

Sweet red onions make the perfect companion for a pastry, writes

ASLICE of savoury tart and a green salad is a perfect meal. It’s satisfying and comforting and best of all, it can be made ahead of time.

Onions – especially sweeter red ones – are an ideal companion for pastry.

Cook them on the stove first to soften them, and they become candied, jammy and caramelised.

A hit of balsamic vinegar and some woody herbs – thyme here, but sage would be a star too – and you cut through some of the sweetness. Puff pastry is a buttery indulgence, but a green salad with a mustardy vinaigrette balances that out.

I wouldn’t dream of making my own puff pastry when you can buy some very good ones at the shops, but if you’re so inclined, please do.

The only slightly moment is when you flip the tart over. The hairraising important thing is to let the tart sit for 10 minutes or so after you take it out of the oven. If you try to do it immediately, you may find the onions stick to the pan.

The second point is to use a non-stick pan if you can – it makes life easier. I have a frying pan with a removable handle which works a treat.

Make sure your cutting board or plate is larger than your pan. Place it over the pan so it’s completely covering it.

Grasp the pan and board (or plate) securely and flip with confidence.

And don’t worry if any onion wedges remain: simply lift them off and place them back on the

tart. Your guests will be none the wiser. Besides, they’ll be too busy tucking in to even notice. – Independent