Onion Galette
This week’s French recipe for Sunday lunch, the onion tart by Mimi Thorisson, is always a big hit. The best thing about it is how simple it is to make, but it has so much flavour.
The onions cook slowly until they’re soft and caramelised, making this a lovely twist on pissaladière, the classic onion tart from Nice.
I often serve it with a green herb salad from Ottolenghi and a bottle of Clos de Papillon. A simple Sunday lunch, that everyone loves!
Ingredients
Serves 4 to 6
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter
100 g bacon, cut into lardons or diced
450 g onions, thinly sliced
Fine sea salt and freshly ground black pepper
1 tablespoon honey
1 tablespoon balsamic vinegar
A few sprigs of fresh thyme
Plain flour for rolling the dough
230g puff pastry
Method
HEAT THE OLIVE OIL and butter in a large sauté pan over medium-high heat. Add the bacon and fry until browned, about 3 minutes. Lower the heat to medium-low, add the onions, season with salt and pepper, and cook, stirring occasionally, until tender and golden brown, about 15 minutes.
Add the honey, balsamic vinegar, and thyme, increase the heat to high, and boil to reduce for 2 to 3 minutes. Take off the heat and set aside to cool.
Preheat the oven 200°C.
On a lightly floured surface, roll out the dough 3mm thick. Line a 25-cm tart pan with the pastry and prick the bottom several times with a fork.
Trim the edges. Scoop the onion mixture into the tart shell. Bake until the pastry is crisp and golden, about 20 minutes. Let cool for 5 minutes before drizzling with olive oil and serving.
Green Herb Salad from Ottolenghi
Ingredients
40g coriander leaves, picked
20g basil leaves, torn
40g parsley leaves, very roughly chopped
15g picked dill
20g mint leaves, torn
35g purslane or lamb’s lettuce, torn
60g rocket, torn
100g mangetout, finely sliced
30g flaked almonds, lightly toasted with ½ tbsp olive oil
30g toasted pumpkin seeds
½ tsp nigella seeds
15g toasted sesame seeds
½ tsp chilli flakes
For the dressing
45ml olive oil
6 sage leaves
2 tbsp lemon juice
Salt and black pepper
Method
Start with the dressing. Place the olive oil and sage in a small pan and put on medium heat. Remove as soon as the sage begins to sizzle and leave aside to cool. Remove the sage leaves, transfer the oil to a bowl and whisk the infused oil together with the lemon juice, ¼ teaspoon of salt and ¼ teaspoon of black pepper.
Place all of the herbs, leaves and mange tout in a large bowl. Scatter over the seed mix by hand. Just before serving, pour over the dressing. Lightly toss everything together and serve immediately.
Photography: Katie Jameson
Location: Centifolia Provence
Recipes
Recipe Onion Tart : Mimi Thorisson CookBook “A Kitchen in France” page 30-31
Recipe Green Herb Salad Yotam Ottolenghi
Wine: Clos de Papillons, Domaine du Closel
Château des Vaults 1 place du Mail
49170 Savennières
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Photography: @katiejameson
Production: @plinius.the.agency
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