Dinner With The Omnivore

Here comes the sun …. Not.

Posted on: May 14, 2010

As the so-called spring marches on, we stick doggedly to our summer eating habits of lots of salad and veggie dishes, plenty of fresh fruit, minimal pig & cheese meals and so on. But if the weather fails to get its act together soon I’m going to be forced back into beef bourguignon and Tartiflette. It’s hard to rustle up enthusiasm for cold food when it’s trying to snow outside.

Meanwhile, we compromise on sort of warm things – salads with poached egg and lardons, asparagus with new potatoes, and various tarts and quiches. Like this one, which makes a change from what Nanny Ogg described as ‘them eggy pies’.

Red onion, feta and olive tart

Red onion tart

You will need: 25g butter: 2 red onions: 2 tblsp light brown sugar; 2 tblsp balsamic vinegar: 100g feta cheese: 175g black olives: olive oil: basil leaves: pastry

You can either buy your pastry or make it yourself, as you please. Either way, you want about 30x22cm of it.

Slice the onions and fry them in butter until soft, then add the sugar and vinegar, and cook until the mixture is syrupy. Leave to cool for 10 minutes and then spread the mixture over the pastry and scatter with the cheese and olives. Season and drizzle with olive oil, then bake for 20 minutes at 180°C. Garnish with shredded basil leaves and serve with salad.

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2 Responses to "Here comes the sun …. Not."

Yum! I’m always meaning to buy pastry dough for these kinds of meals, but forget to. The combination of red onion, feta, and olive sound really good.

It’s at its best when you actually remember to put the olives on it ….. doh!

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