Get a fresh s(tart).
Given how often we need onions to start a recipe, let’s not forget or discount how important they really are. So in this tart I’ve made them the star of the show, sweet and lightly scented, in pride of place on a layer of light, puffy pastry and delicious crumbled blue cheese.1 teaspoon freshly ground black pepperA small handful of chopped fresh chives, to serveStart by cooking the onions. They need to be cooked slowly on low heat, so it’s best to begin with those.
Cook on medium heat for 30 minutes, stirring occasionally, until you have onions that look like the kind you would only eat with a burger in a Sunday market at 6 a.m.!While that cooks, start on the pastry. Preheat the oven to 400°F. Line a baking sheet with some parchment paper or use the paper the pastry comes in and roll out the pastry onto the sheet.Using a knife, score a smaller rectangle ½ inch/1cm inside the pastry rectangle, making sure not to cut all the way through.
Norge Siste Nytt, Norge Overskrifter
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