When I visited Stirling with my family on a road trip around England, Scotland and Wales, we dined at a small restaurant on a back street and I had a totally delicious caramelized onion tart and I have never forgotten it. The tart I made tonight was different but just as good. The flavours are excellent. I adapted it from a recipe I found at My Tasty Curry.
This is not a low Fodmap recipe.
Caramelized Onion & Vegetable Tart
Author: Suzanne Perazzini
Ingredients
- Frozen sheets of puff pastry
- Mushrooms - chopped
- Yellow bell pepper - chopped
- Cottage cheese
- 2 tomatoes
- 2 onions sliced
- salt & pepper
- 1 red chilli - sliced thinly
- 1 clove of garlic sliced
- 1 tbsp of tomato chutney
- Olive oil
- Parmesan
Method
- Defrost three or four sheets of pastry - each one makes a tart.
- Cook the onions in oil and salt until caramelised.
- Add all the vegetables, seasoning and the cottage cheese and cook a few minutes to wilt the vegetables.
- Pile the vegetable mixture onto a sheet of pastry.
- Fold the edges up of each sheet of pastry to create a shell.
- Grate a little parmesan on top of each tart.
- Cook in a pre-heated190C degree oven for 10-15 minutes.
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