To mark the first day out of Sydney’s lockdown, we did a lengthy, Provincial French lunch.
Nat’s parents came over armed with Champagne and a cracking French red: and our great mate and builder, a man who finishes off all my half-arsed projects and kindly looks after the dogs when we are away.
(Only costs a case of beer or two for that service!)
There was a lot of talk about how I had butchered our big teak outdoor table with a belt sander, or the time I blew something else up.
Acknowledgement, I am not handy.
So I needed to prove that I had at least one passing skill (with laughter in the background about the time I broke a wheelbarrow or the time I installed a swimming pool upside down).
This tart was a wonderful starter and put the needle back in my court. Subtle, simple, elegant, the onions sweated for hours and hours.
Maybe the addition of gruyere or bacon lardons would have added to it, though its simplicity is all you need to make the point.
The green pea sauce is a wonderful addition.
Even our mate conceded it made up for the poor table sanding job.
Note: I used store bought shortcrust pastry which worked fine. Also, I softened the onion as slowly as possible – 4+ hours – and I know that this makes such a difference if you have the time.
210gm plain flour
Pinch of salt
125gm unsalted butter, cubed
1 egg, lightly beaten
60gm butter, plus extra for greasing
1kg onions, thinly sliced
Sat and freshly ground pepper
6 egg yolks
Green Pea Sauce
1 small onion, finely chopped
500gm baby (frozen) peas
1 1/2 c chicken stock
- To make their pastry, save the flour and salt. Chop the unsalted butter through the flour. Make a well in the centre and add 20 – 30mls of cold water and the egg.
- Carefully bring in the flour mixture from the outside until the dough comes roughly together. Push the dough outwards with the palm of your hand too roughly blend the butter – you should be able to see large streaks of butter in the dough. Shape into two discs and wrap in plastic film. Refrigerate for one hour.
- Meanwhile, melt the regular butter over a low heat. Add the onion to the butter. Stir until well combined.
- Cover and cook, stirring often, for 30 minutes or until soft and golden. (As per the absolutely genius Boathouse Snapper Pie, cooking the onions longer and slower is where the best tastes come from, though leave that to you.) Season and set aside to cool.
- Whist the egg yolks and cream in a bowl. Add the cooled onions and stir until combined.
- Heat your oven to 200c.
- Grease six 12cm fluted tart tins with removable bases or one 24cm flan tin.
- Roll the pastry out and line the prepared tins, trimming any excess. Place tins onto a baking tray, line each with baking paper, fill with baking beans all the way to the top and blind bake for 20 minutes.
- Remove the baking beans and paper, then return tunas to the oven for 5 to 10 minutes until the base is golden.
- Remove from the oven, turn the oven to 180c, fill the tart shell(s) with the onion mix and return to the oven.
- Cook for 25-35 minutes until golden on top and set. Remove from the oven.
- Meanwhile, to make the pea sauce, melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring until soft.
- Add the peas and stock. Bring to the boil, reduce the heat and simmer for 1 – 2 minutes or until the peas are just tender. Strain the peas, reserving the liquid.
- Put the peas and one cup of the reserved liquid into a food process and process until smooth, adding more liquid if required.