Three-onion tart
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- Abigail Donnelly
- 6 to 8
- Easy
- Meat-free
- 20 minutes
- 1 hour
- Graham Beck Brut
- Buy Ingredients Here
“This is the perfect low-carb side dish, also great as a holiday lunch with salad. You could even serve it for brunch with fried eggs.” – Abigail Donnelly
Ingredients
- 4 T butter
- 4 onions, peeled and cut into eighths
- 4 baby leeks, halved lengthways
- 3 T balsamic vinegar
- salt, to taste
- 2 x 250 g xv Woolworths puff pastry
- 30 g Woolworths onion sprinkle
Cooking Instructions
1. Preheat the oven to 200°C. Melt half the butter in a 24 cm ovenproof pan. Add the onions and cook until just browned. Remove from the pan.
2. Do the same with the leeks in the remaining butter and brown slightly.
3. Place the cooked onions on the leeks, drizzle over the balsamic and sprinkle over the salt.
4. Place two sheets of pastry on top of each other and gently roll out to fit your pan. Place the pastry on the leeks and onions and tuck in the edges. Bake for 40 minutes, or until puffed up and browned. Cool for 10 minutes, then carefully invert onto a serving plate.
Find more Christmas recipes here.
Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude
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