The Cévennes is sweet onion country, grown there on terraces with very old skills. It is sweet, juicy and deliciously edible raw as well as cooked. Today we offer you a recipe for onion tart, generously shared by Nelly, a seamstress in our workshop.
Ingredients
- 1 sheet of puff pastry
- 1 kg of onions
- 2 tablespoons of olive oil
- 20 cl of single cream, 30% fat
- grated gruyère
- salt & pepper
Method
- Preheat the oven to 200 degrees (gas mark 6 to 7)
- Slice the onions into thin strips and fry them gently with 2 tablespoons of olive oil. When the onions are translucent, add the cream, the salt, the pepper and the flour, and let it thicken
- Prick the base of the pastry with a fork, then fill it with the mixture
- Add gruyère and anchovies (for those who like them)
- Bake until the tart is golden
