Big news in the New York Times last week; many chefs and celebrity cooks don’t write their own cookbooks. It’s the ghostwriters that do all the hard work. Unfortunately for them they remain anonymous, while the “authors” get all the credits and appreciation.
I understand that people like Jamie Oliver need a big professional team behind them (and I don’t expect Jamie to design every little “super-amazing-flavour-shaker” himself), but this ghostwriting concept seems pretty strange to me. Why would you not want to write the recipes and stories you’re passionate about? And how strange must it be for the actual writer; creating an entire cookbook and seeing that someone else gets all the praise?
I don’t know if Bill Granger writes his own books (he must be pretty busy with all those restaurants) or there’s a talented ghostwriter at work, but these onion tarts are a real winner. The sticky caramelized onions form a nice contrast with the crispy puff pastry base and the sweetness of the onions combines perfectly with the tangy cheeses. I’ve eaten these tarts both hot and cold, and they’re delicious either way.
The original recipe is for one large tart, but I made smaller servings. I also substituted goat cheese for the feta and used thyme instead of oregano.
Caramelized Onion Tarts with Goat Cheese (or Feta)
- 2 tbsp olive oil
- 2 lb 4 oz (1 kg) onions, sliced finely
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- sea salt and pepper, to taste
- 13 oz (375 gr.) puff pastry
- ½ cup (25 gr.) parmesan, grated
- 1 cup (150 gr.) goat cheese, crumbled (original recipe: feta)
- 2 tbsp rosemary (original recipe: oregano)
- Place olive oil and onions in a heavy-based saucepan over a medium heat and cook for 20 minutes, stirring occasionally.
- Add the sugar, balsamic vinegar, salt and pepper. Cook for another 5 minutes, or until the onion is soft and caramelized. Remove from the heat and set aside to cool.
- Meanwhile, preheat the oven to 425 F (220°C.
- Roll out pastry to a 8 x 16 inch (20 x 40 cm) rectangle on a lightly floured surface. (Or make individual servings, like I did). Trim edges with a knife and place on a lined baking sheet.
- Score a 0.5 inch (1 cm) border around the edge of the pastry, taking care not to cut all the way through to the bottom. Prick pastry with a fork and sprinkle parmesan within scored edges.
- Place tonion on top of pastry base. Bake in the oven for 15-25 minutes, or until pastry is puffed and golden brown. (Note: begin checking after 10 minutes, depending on your oven)
- Remove from the oven and sprinkle with goat cheese (or feta) and rosemary (or oregano).
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