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Pecorino and Thyme Onion tart 5/5 (1)

By Richard Poynton - May 22, 2014

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Download the Pecorino and Thyme Onion tart recipe.

For 4
2 medium red onions
75g castor sugar
15g butter
1 sheet puff pastry
Small handful thyme leaves
1 Tsp butter
6 spring onions – finely sliced
200ml double cream
60g pecorino and 60g parmesan – grated

Make the sauce
Melt butter, soften the spring onions add the cheese and cream. Reduce slightly.

Make the tarts
Cut onions through the middle
Steam the onions for 10 mins and leave to cool
Make a caramel with the butter and sugar – slowly melting to light brown
Pour caramel into the bottom of 4 muffin tins
Place cut onion – cut side down – into the muffin tin and cover the onion with a ring of puff pastry
Prick the pastry with a fork and brush with a little melted butter
Bake at 200°C for 15 mins until the pastry is cooked

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

One thought on “Pecorino and Thyme Onion tart

  1. I would just like to thank you again for the wonderful time we send with you. We all loved the food as usual. Because I also in the foodie game I though I will give a bit of feedback on the salmon and artichoke dish. The artichoke filling was absolutely delicious but the smoked salmon trout taste overpowered the delicate artichoke taste. If the salmon is not so generous it might be not so overpowering. I often wish I can get constructive feedback so please don’t see this as critsism but just my thoughts . Regards till we see you again

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