First of all I’d like to say thank you to everyone who responded to my last blog, I wasn’t expecting quite so much interest. Especially as I wrote it after about 3 hours sleep in a bit of a rush! (It’s been really hot here and we’ve had to sleep with the windows open, there’s a train line about 6 meters from the window. Not pleasant at 3am when the freight trains roll by.) It’s nice to know my half formed rants are being read and might be making a small difference 🙂
Anyway, moving on, remember this picture from this post?
I can reveal the mystery vegetables are (*drum roll*) Eddoes. Not entirely sure what I’m going to use them in yet but I’ll keep you posted…
Last nights dinner was Caramelised Onion Tart. The recipe might look a bit scary as there are quite a few parts but once you know it’s on the cards you can prepare things in advance. The onions were caramalised in batches in the slow cooker over a few days and I made the pastry the night before and kept in the fridge. All I actually had to do on the day was make the tofu mixture and it all came together quickly. Also, feel free to add whatever you want to the basic custard recipe, it’s very forgiving.
As usual, I had a lot of mixture left over (when do I ever follow my own measurements exactly?) so I mixed in some fresh coriander then fried it then put it under the grill the next day to form a kind of sloppy scramble and ate it with bread, hot sauce (classy lady that I am) and this
Oh yeah, and it was goooood.
Caramalised Onion Tart
(Serves 4. Conversions from our old friend http://www.beyond.fr/food/convert.html)
- 250g /2 cups flour
- 125g cold margarine
- 75ml/ 1/3 cup cold water (…not 750ml as I originally read. Oh dear.)
- 5 onions finely sliced
- Salt and a pinch of black pepper
- 1 packet firm tofu
- 200ml/ 3/4 cup and a bit non dairy milk
- 1tbsp flour
- 1 tbsp soy sauce
- 1 tsp mustard
- 1/4 tsp tumeric
- 1/4 cup/ a few tablespoons nutritional yeast (optional)
If using a slow cooker, chop the onions and place in the cooker with some oil and a pinch of salt. Switch cooker to HIGH. Check them after an hour and stir, you may wish to move them away from the edges so they don’t burn. Turn the cooker to LOW and check them every half hour or so to stir until they are golden brown and done.
Put the water and a knife in the fridge to cool for about 5 mins. Mix the flour and 1/2 tsp salt in a bowl. Take the knife out of the fridge and chop the margarine into the flour until it forms small lumps. Crumble the dough with your hands until it looks like a fine crumb. Try not to let the dough get warm. Add the cold water from the fridge and knead lightly into a smooth ball. Cover the dough in clingfilm and let it rest in the fridge for half an hour.
Take the tofu out of its packaging, wrap in paper towels or a cloth and place between two plates. Put something heavy on top of the plates to press the tofu. I use books. Leave the tofu to press for half an hour.
Blend the tofu, non dairy milk and flour together to form a smooth paste. Add the soy sauce, mustard, tumeric and nutritional yeast (if using) Then add the onions and stir. Taste and season the mixture if needed (soy can be very salty)
Finally, Assembly (Phew!)
Roll out the dough and place into a greased flan dish, add the tofu mixture and bake at 180C/350F/gas mark 4 for 25-30 minutes – until the pastry is browned and the filling has set.
ps: I did blind bake my pastry shell for about 5 minutes before I put the filling in but I don’t think it really needs it.