Sicilian onion tarts
Sicilian onion tarts. Photography: Harry Weir
- Servings: 4
- Cooking time: 60 minutes
- Main course: Accompaniment
- Cuisine: Irish
- 6 large onions, peeled and thinly sliced
- 60g butter
- A sprig of thyme
- 1 cinnamon stick
- Salt and pepper
- 1 packet of ready-made puff pastry
- 1 egg beaten with a little milk
- 100 ml of red wine vinegar
- 50 ml of water
- 1 tablespoon of brown sugar
- 50g of raisins
- 100 ml olive oil
- 50 g toasted pine nuts
- 200g ricotta
1. Place the onions, butter, thyme, cinnamon, salt and pepper in a saucepan. Add a dash of water, cover and cook for 15 minutes over medium heat.
2. Remove the cover, then turn up the heat a little. Cook for another 10 minutes, periodically scraping the bottom of the pan, until the onions are tender and golden. Check the seasoning and let the mixture cool.
3. Roll out the dough and cut it into six squares.
4. Divide the onions between the dough, taking care to leave plenty of dough around the edges.
5. Brush the dough lightly with the egg wash, then pull each corner up to meet and pinch the sides together.
6. Brush the tarts with more eggs, scatter a few thyme leaves on top, then place them in the refrigerator for a while to set.
7. Preheat the oven to 190 degrees and bake for 20-25 minutes, until crispy and golden.
8. Meanwhile put the vinegar, water, sugar and raisins in a saucepan and bring to a boil, then immediately remove from heat.
9. Stir in the olive oil, then add the pine nuts to the dressing.
10. Serve the dressing with the pies and the ricotta and let people help themselves.