THE ONION-LAVA CRUST
(Our Play on Tarte à l'Oignon)
Ingredients: 1 sheet Shortcrust Pastry, 4 Large White onions (finely sliced), 50g Butter, 1 tsp Black pepper, 0.5 tsp Nutmeg, 1 tsp Salt, 200ml Double cream, 2 Eggs...
Ingredients
- 1 sheet Shortcrust Pastry
- 4 Large White onions (finely sliced)
- 50g Butter
- 1 tsp Black pepper
- 0.5 tsp Nutmeg
- 1 tsp Salt
- 200ml Double cream
- 2 Eggs
Cooking Method
- The Architect Sauté onions in butter on low heat for 20 minutes until they turn into a melting sweet jam.
- The Bloom Add nutmeg and pepper with a 20ml splash of cream; the heat will swell the woody oils.
- The Swell Whisk eggs and remaining cream into the onions.
- The Bake Pour onto the pastry; roast at 190°C for 25 minutes until the top is charred and puffed.
- The Final Flourish Finish with a final dust of raw black pepper.
