Recipes

Wine and Dine

Onion Filo Tart
Serves 4

• 45 ml/3 tbsp olive oil
• 900g/2lb onions, peeled and sliced (Don’t be put off by the amount of onions required – they reduce terrifically when cooked)
• 5ml/1tsp sea salt
• 15ml/1tbsp caster sugar
• freshly ground black pepper
• 1.25ml/¼ tsp ground nutmeg
• 5ml/1tsp juniper berries, crushed
• 6 sheets filo pastry, thawed
• 1 garlic clove, crushed
• 45ml/3tbsp soya cream

1. Preheat oven to 200ºC/400ºF/Gas Mark 6.
2. Heat 30ml/2 tbsp oil in saucepan and cook onions with salt, sugar and spices until onions begin to caramelise.
3. Meanwhile, oil a flan tart with a removable base and line with 2 sheets of filo, pressing them against sides. Combine remaining oil with garlic and brush over filo.
4. Use remaining filo to make strong base and sides, brushing with oil and garlic every third sheet.
5. Fill the pastry case with baking beans and blind bake in hot oven for 10-12 minutes. Remove baking beans.
6. Mix soya cream with cooked onions and pour into cooked pastry case. Return to oven and bake for further 15 minutes, or until the top is brown.
7. Cool before slicing.