Caramelised Onion Tart

Chef : Hefin Roberts : Ye Olde Bull’s Head Rare Recipe from Hefin Roberts, Ye Olde Bull’s Head

Head Chef Hefin Roberts and his team create modern British dishes with flair and imagination. Menus are created according to season using the finest Anglesey produce including Welsh Black beef, salt marsh lamb and an array of seafood, all, of course, seasoned with Anglesey Sea Salt!

Caramelised Onion Tart

Recipe : Caramelised Onion Tart : Ye Olde Bull’s Head (300x250)

INGREDIENTS

4 large onions
5 eggs
300ml milk
200ml double cream
1 tsp black onion seeds
25g thyme
2 cloves of garlic
Short crust pastry

METHOD

Peel, and wash all the onions, cut in half and slice as thin as possible. In a heavy based pan place all the onions along with the peeled and diced garlic and the 25g of picked thyme and the onion seeds. Turn the heat up high and cook out the onions until they release their moisture, add a small squirt of olive oil at this point, then gently fry the onions, they should be sizzling gently. Keep cooking until all the moisture has gone from the onions, and they turn brown and sticky.
Turn down the heat to low, keep moving the onions in the pan, and continue browning until the natural sugar has come out of the onion. This will take at least 20 minutes, and you have a dark brown sticky onion paste in the pan.
Whisk the eggs with the milk. Line the pastry in a pastry case and blind bake. Once the pastry case has cooked scatter the onion mix inside, pour half of the milk mixture in, give it a little stir to move the onions then pour the rest of the milk in.
Bake at 160°C for 25 minutes, until set.
Serving suggestion - cut into wedges and serve with poached quail eggs.