Ingredients :
- 1 third quantity rough puff pastry, or a sheet of ready rolled bought puff pastry (all-butter)
- 1-2 large onions, peeled and thinly sliced
- Olive oil and butter for sauteeing
- Black olives, stoned
- Capers
- Parmesan cheese
- Salt and black pepper
Method :
- Melt some butter with a splash of olive oil in a pan, add the onions and a good pinch of salt. Over a very low heat gently saute the onions, covered, and stirring occasionally, for about 15-20 minutes. You might need to add a splash of water to prevent them catching. When golden and sticky, transfer the onions to a plate to cool.
- Preheat the oven to 200°C/Gas 6. Roll out the pastry to a rectangle, trim all the edges so you have a neat shape but also because otherwise the pastry will struggle to rise and flake properly. Score a margin round the edge, about a centimetre wide, don"t cut all the way through, this will rise and create an edge. Brush the edge with milk.
- Put the pastry in the oven and cook for about 10-12 minutes until light golden and puffed up. Remove from the oven and re-cut the inside square with a sharp knife, then push down the centre to create a dip.
- Place the cooled onions in the tart case, add some torn black olives and scatter a few capers on top, then grate a little Parmesan over the top. Add lots of black pepper.
- Return the tart to the oven and cook for another 5-7 minutes until golden. Allow to cool on a wire rack for a few minutes to keep the base crisp, and then serve warm.
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