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.
Ingredients
- 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)
Instructions
- 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).
Notes
Based on a Bill Granger recipe
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12 Comments
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I’m surprise about ghostwriters for cookbooks. We hear a lot about the alleged ghostwriters for celebrity novels etc but never cookbooks until now.
I like the idea of personal tarts rather a large tart…caramelized onion tart happens to be a favourite of mine.
I usually go for the personal tarts too and I’m sure you’ll love these!
These look wonderful – just right for a Springtime lunch in the garden, with all my favourite flavours!
I’ll join you!
I wonder how the filling would be in the little phyllo dough cups? This looks great as an appetizer for a party.
Never tried it, but sounds good to me! Phyllo pastry and feta is usually a delicious combination.
I’m NO baker but even I was able to make Denise’s tart and it was A-MAZING!!! I did some with Goat Cheese and some with Feta and had NO leftovers!! I like to add fresh thyme when I’m caramelizing onions and did so for the tart (accompanied the well balanced flavors of this tart perfectly)!! A dry sparkling wine goes well with this tart!!
Thanks for letting me know, I really love to hear this!! No leftovers: now that’s a true compliment:)
if we halve the ingredients to serve 3 would this affect the oven cooking time-if so by how much?
Hi Milly. The oven time would then probably be 15 minutes. Every oven is different, so make sure to keep an eye on it. Hope that helps!
these were absolutely delicious!
made a great appertizer! The onion and feta give it a wonderful flavour doesn’t it!
Love to hear that, Alison!