Someone I've been watching recently is Luke Catelugh, a lifestyle influencer/blogger living in London. He went veggie not too long ago, so I inevitably stumbled across a video of his named 'EASY AND CHEAP VEGETARIAN MID WEEK MEALS FOR UNDER £5', where he tests out home cooked vegetarian meals with ingredients bought mostly from ALDI. Featured in the video is a sticky onion tart, which I knew I had to make as soon as I saw it in the thumbnail! It's a recipe taken from Jamie Oliver and is supposed to be similar to a tarte tatin. However, I used a regular pie dish, but this of course did not affect the taste. The only adaption I had to make for this recipe in terms of ingredients was subsisting the butter for Flora, but most shop bought puff pastries are free from dairy and eggs including Jus Rol, so this was not an issue.
Ingredients
4
medium onions
50
g unsalted butter
4
sprigs of fresh thyme
4
fresh bay leaves
2
tablespoons soft dark brown sugar
4
tablespoons cider vinegar
8
cloves of garlic
320
g sheet of puff pastry (cold)
Method
1. Preheat the oven to 220°C/425°F/gas 7. Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then
add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. Cover, turn the heat down to low and leave to steam
for 10 minutes to soften the onions slightly, then remove the lid and cook until – very importantly! – the liquid starts to caramelise, gently shaking the pan occasionally to stop it from sticking.
2. Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands, pop a large
plate over the pan and confidently but very carefully turn out.
Jamie Oliver suggests serving with goat's cheese, a simple salad or a cold beer.., but I much preferred the option of hassleback potatoes, which I simply made with approx:
500g new potatoes (for serving 2)
A sprig of thyme
A drizzle of olive oil
Sea salt, garlic salt and pepper
I simply washed my potatoes, sliced individually being careful not to cut the whole way through, seasoned and drizzled in olive oil and roasted for just under an hour on gas mark 7.
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