Grace Dent's Non-Alcoholic Festive Pairing
This winter we have continued our partnership with food critic and Masterchef star, Grace Dent. Grace has made mini onion winter tartlets to celebrate the festive season, which pair beautifully with an Everleaf Forest Spritz. This recipe is based on Grace's memories of warm summer nights eating pissaladière in Nice, South of France, reimagined as a winter party treat.
Mini Onion Winter Tartlets (makes 12)
- 1kg onions
- 1 tbsp olive oil
- 2 tsp salt
- 2 tsp sugar
- 1 tsp dried thyme
- 1 tsp balsamic vinegar
- 320g sheet of puff pastry
- 1 small egg, beaten, to glaze pastry
- smoked paprika to top
- 12 pitted black olives
- Take the puff pastry out of the fridge, allowing it to reach room temperature. (Do not be tempted to roll the pastry with a rolling pin: you want all the gentle layers to stay intact!)
- Meanwhile, thinly slice a kilo of onions. Yes, it feels like a lot. They will melt down quickly.
- In a large skillet pan, place the onions, salt, sugar, and a tablespoon of good olive oil, caramelising for approximately 45 minutes to 1 hour. Stir the onions, add thyme and balsamic, and allow the onions to gently melt and brown until they are sticky and soft. Keep an eye on them; it’s vital they don’t burn. They’re ready when they’re sweet and irresistible. Set aside and allow to cool.
- Cut out the puff pastry case shapes. Brush thoroughly with egg wash. Don’t forget the sides. Place these discs into a greased muffin tray and bake at 180 degrees for approx. 10 minutes or until risen and golden. Allow to cool.
- Carefully remove the centre of the pastry shell (or poke a dainty hole through the centre with a clean thumb!) and fill it with onions so the shell is full and generously spilling out of the brim.
- Top with half a black olive brushed with a little olive oil to make it glossy, and scatter with smoked paprika.
- Serve with Everleaf Forest Spritz.