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Sweet Onion Tart

250g plain flour
4g salt
50g butter
2 egg yolks
110ml water
5ml lemon juice

Rub butter, flour & salt together to a sandy texture, add wet ingredients & combine to form a dough. Rest for 2 hrs covered in fridge. Roll out pastry very thin, about 2-3 mm thick. Rest for 30 mins in fridge , line your choice of baking mould with pastry & bake blind at 170 deg c till light brown, remove blind baking material, turn oven to 150 deg c & bake for 5 min or till even golden colour is achieved, remove & cool on rack.

Sweet onion mixture
3 medium red onions, sliced
50ml olive oil
60g brown sugar
110ml red wine vinegar
2-3 pinch ground cloves
1 bay leaf
salt & pepper

Saute onion in oil till slighty brown, add sugar & cook till sugar starts to caramelise, add cloves then vinegar, add bayleaf & cook over medium heat till liquid has almost gone, season.

To assemble tart
80-100g goats cheese
wild olives
Dressing , 100ml extra virgin olive oil, 50ml balsamic vinegar, salt & pepper

Fill tart shells with onion mix , place sliced goats cheese on top & bake in oven at 170 deg c for 5 mins, place olives on plate, put tart in centre, top with rocket & drizzle with dressing.


Recommended Wine:
"All Day" Rosé
TIN SHED WINES 0|0 PO Box 504, Tanunda SA 5352 0|0 T: (08) 8563 3669 0|0 F: (08) 8563 3278 0|0 E: info@tinshedwines.com
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