taleggio + onion tart
You'll find recipes giving you oven temperatures ranging between 190C and 230C and timings between 15 and 25 minutes. I find 200C/fan 180C and 20-25 minutes about right for my oven. My rounds of puff pastry are 14cm across. Because that's the size of the saucer I use to make the circle.
serves one
a round of puff pastry
1 small onion, sliced
15g butter
1tbsp olive oil
salt + pepper
thyme leaves
40g taleggio, in small dice
1 dsp grated parmesan
Sauté the onion in the butter and oil on a low heat for half an hour or so, to caramelise them. Season and sprinkle with thyme. With a sharp knife, score a round in the pastry 10mm in from the edge to mark the perimeter of where your topping will go (and to allow the edge to rise). Spread the onions on the pastry, add the tallegio and sprinkle over the parmesan. Bake until the pastry is crisp and golden.
serves one
a round of puff pastry
1 small onion, sliced
15g butter
1tbsp olive oil
salt + pepper
thyme leaves
40g taleggio, in small dice
1 dsp grated parmesan
Sauté the onion in the butter and oil on a low heat for half an hour or so, to caramelise them. Season and sprinkle with thyme. With a sharp knife, score a round in the pastry 10mm in from the edge to mark the perimeter of where your topping will go (and to allow the edge to rise). Spread the onions on the pastry, add the tallegio and sprinkle over the parmesan. Bake until the pastry is crisp and golden.
