Onion Curry tart … it reminds me from my old days when I was a student in the south of France. It was one of my favorite easy dish I was baking when I was inviting my friends over for Dinner. When I saw this recipe from the Delicious magazine (Feb 2015 edition), I couldn’t resist, I had to try this “more elaborated” version and of course added my touch with the curry 🙂 . Some would say that it is too long to prepare, but actually, it is the perfect starter you can match with a green salad when you have guests, because you can do most of the work the day before. Also, you can imagine I did NOT tell my daughters what kind of tart it was before serving them. It is only after they finished their plate (and asked for 2 more slices …) that I revealed the main ingredients … They had guessed by then and “admitted” it was really good: Mission accomplished !
– 50 g (1/4 cup) of butter
– 2 tbsp of olive oil
– 8 to 10 onions
– 1 tsp of raspberry vinegar
– 1 tsp of brown sugar
– 2 tsp of curry powder
– Salt and pepper
– 70g of walnuts
– 50g of grated parmesan
For the pastry :
– 220g (2 cups) of all-purpose flour
– 110g of butter, diced
– ½ tsp of salt
– 2 egg yolks
– 3 tbsp of water
1. Peel and slice all the onions to about 0.5 cm thick (0.2 inch) It is better not to use Set aside.
2. In a large pan, add the olive oil with the butter and let it melt. Add the onions and cook over low/medium heat, partially covered for about 1h30 until very soft. Stir often while cooking. (You can prepare the onions 1 day ahead and leave it in an air tight container in the fridge)
3. Meanwhile, make the pastry. In a small bowl, whisk together the egg yolks and the water. Set aside.
4. In another bowl, add the flour and the salt. Add the sliced butter and mix with your hands to get a sandy texture.
5. Gradually, stir in the egg/water mix to bring the dough together. Tip out onto a lightly floured surface until smooth. Shape into a disc, wrap in clear foil and chill for 30min (or overnight if you do it the day before, but then, take it out 20min before using it the next day or your dough will be too hard to roll J)
6. Heat the oven to 180 degrees C (360 degrees F). Roll your pastry out in between 2 cooking sheets until 3mm thick (or on a floured surface but I find it easier in between the cooking sheet, it doesn’t “stick” to your rolling pin ). Place your pastry over your tart tin (I usually use bottomless cake tin, much easier to take out your tart once cooked without risking to break it). If you have excess pastry, use it for patching up J
7. Freeze the pastry for 5min in the freezer (or 20 to 30min in the fridge): this will allow your pastry will be crisper and less likely to shrink in the oven.
8. Line it with baking paper and fill in with baking beans or washed/dry stones and blind bake for 20minutes.
9. Meanwhile, add the raspberry vinegar, brown sugar & the curry powder to your cooked onions and cook for 20 more minutes under medium heat (uncovered). Stir from time to time. Salt & pepper. Set aside
10. Remove the baking beans/stones and the baking paper from your tart tin, and put it back to the oven for 5 more minutes until the pastry is sandy colored and crisp all over.
11. Chop the walnuts coarsely and toast them in a pan (without oil) for about 5 minute until they get golden colored. Leave to cool slightly. Whizz the toasted walnuts in a food processor and toss together with the parmesan.
12. Transfer the onions to the pastry case, flatten down and then, scatter over the walnuts/parmesan mix. Bake for 20more minutes or until golden brown.
13. Let it cool 10 minutes before slicing/serving or you can also eat at room temperature, great as a starter with a green salad !