Onion and jamon tart
There are certain kinds of cooking I enjoy more than others, such as last Saturday, when I spent a couple of hours in the kitchen making a beautiful ball of pastry to turn into a delicious onion tart. For me, the quiet joy of baking is quite hypnotic and very satisfying.
Ingredients
50g butter
650g white onions, peeled and very thinly sliced
300g shop-bought puff pastry
3 large eggs
200ml thickened cream
2 tsp dijon mustard
1 tsp thyme leaves
freshly grated nutmeg
salt and freshly ground white pepper
Method
Melt the butter in a wide, shallow pan. Add the onions and gently sweat, covered, over a medium heat for at least 40 minutes, until pale golden and completely soft. Cool, and preheat the oven to 180C. Roll out the pastry on a lightly floured surface to half-a-centimetre thick, then line a 23-centimetre tart tin. Prick the base with a fork.
Line the pastry case with foil and dried beans and bake for about 15-20 minutes. Remove the foil and beans and return the pastry case to the oven for 10 minutes or so, until it is golden, crisp and well cooked through.
Mix the eggs, cream, mustard, thyme and nutmeg. Carefully mix in the onions, season and pile the mixture into the pastry case. Bake for about 45 minutes, or until the filling is a rich golden colour and just firm to the touch. Leave to stand for 10 minutes before eating.
Serve with a couple of slices of jamon and a drizzle of extra-virgin olive oil.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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