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White onion tart with parmesan

White onions have an almost unbelievable sweetness to them and so are not as sharp as regular onions, though still unmistakably, tear-jerkingly pure onion. They can be used to make a most wonderful cream of onion soup and in this tart are refined, delicate, elegant.

Serves 2-4

250g puff pastry
3 tbsp truffle oil or light olive oil
2 white onions, about 700g, very finely sliced
2 garlic cloves, crushed
sea salt and freshly ground black pepper
1 small egg, beaten, for glazing
30g parmesan, shaved
1 black truffle, finely shaved (optional)


Preheat the oven to its highest setting. On a lightly floured surface, roll out the pastry to a 30cm circle, using the base of a loose-bottomed tart tin as a template. Lightly flour this base and slide under the pastry circle. Prick all over with a fork, leaving a 2cm rim all the way round. Set aside.
Very gently heat the truffle or oil in a frying pan. Add the onions and garlic and sweat over a very low heat so that the onion does not brown in the slightest and maintains a little bite. Pile the onion onto the puff pastry, leaving the unpricked edge clear. Season with salt and pepper, then brush the exposed pastry with the egg.
Place in the hot oven for 20 minutes; some of the onion will be tinged with brown.
Remove from the oven and top with parmesan and truffle shavings, if using. Delicious with a watercress salad, lightly dressed with the light olive oil and a dash of balsamic vinegar.

Recipe from Cranks Fast Food by Nadine Abensur

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