Caramelised onion and walnut soufflé tart
- April 2014
- Serves 8
- Hands-on time 1 hour, oven time 1 hour, plus chilling
- Vegetarian recipes
- 41.7g (21.9g saturated)
- 36g (6.5g sugars)
The pastry has a wonderfully crumbly texture but can be tricky to roll out. A good tip is to roll it between 2 sheets of baking paper. Peel off the top sheet, then use the bottom sheet to help you manoeuvre the pastry into the tin without breaking it. If you end up with a few small tears, don’t worry – just squeeze them together with your fingers. Keep any excess pastry in case you need it to patch up any cracks that appear after blind baking.
It’s got to be a white from Alsace, always good with an onion tart. Pinot gris works best here.
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