Week 6 - Carmalized Onion and Mustard Tart
From "The Accidental Vegetarian" by Simon Rimmer, p.92.
This tart has a shortbread crust and uses four large onions, sliced and cooked down. Four onions may not seem like very much, until you actually slice them very thin. I ended up having to switch from a non-stick frying pan to a large soup pot to hold them.
It took about an hour to cook the onions down enough for them to carmalize. (The last five minutes or so was intense and nerve-wracking, but TOTALLY worth it!).
Notes - I overbaked the crust a little (I need to work on my blind-baking skills), but it was still fine. The mustard flavor is great, but it could use a little kick, so next time, I'll substitute part of the stoneground mustard with a spicier one. The crust might even work with whole-wheat flour.
Overall assessment - Very Good. Definitely worth a 2.0 trial.
Week 6 - Carmalized Onion and Mustard Tart
From "The Accidental Vegetarian" by Simon Rimmer, p.92.
This tart has a shortbread crust and uses four large onions, sliced and cooked down. Four onions may not seem like very much, until you actually slice them very thin. I ended up having to switch from a non-stick frying pan to a large soup pot to hold them.
It took about an hour to cook the onions down enough for them to carmalize. (The last five minutes or so was intense and nerve-wracking, but TOTALLY worth it!).
Notes - I overbaked the crust a little (I need to work on my blind-baking skills), but it was still fine. The mustard flavor is great, but it could use a little kick, so next time, I'll substitute part of the stoneground mustard with a spicier one. The crust might even work with whole-wheat flour.
Overall assessment - Very Good. Definitely worth a 2.0 trial.