If I'm cooking for large numbers, I bake a couple of these and lay them out on the table for everyone to nibble on at will. It's delicious served hot straight from the oven, or you can make it earlier in the day and serve at room temperature.
If I'm cooking for large numbers, I bake a couple of these and lay them out on the table for everyone to nibble on at will. It's delicious served hot straight from the oven, or you can make it earlier in the day and serve at room temperature.—Skye | From My Dining Table
head of garlic
tablespoons breadcrumbs, divided
grams ready rolled puff pastry
- Preheat the oven to 395° F (200° C).
- On the stovetop over medium heat, melt the butter in a heavy ovenproof frying pan.
- Peel and slice the onions into 1/2-inch-thick rounds. and cut the head of garlic in half, cutting lengthways across the middle of its body.
- Lay one half of the garlic head face down in the middle of the pan, then arrange the rounds of onion snugly around it. (Save the other part of the head for another use.)
- Fry gently for 5 minutes, then gently turn the onion rounds over and fry on the other side for another 5 minutes.
- Add the sherry, and season liberally with salt and pepper.
- Cover the pan with a lid (or tin foil) and set in the oven to cook for 20 minutes, until the onions becomes soft.
- Take the pan out of the oven, and sprinkle 1 tablespoon of the breadcrumbs over the onions.
- Drape the pastry over the pan, and tuck in the edges around the onions.
- Sprinkle the remaining breadcrumbs around the edges of the pastry, to soak up any excess juices and stop the pastry from going soggy.
- Lightly beat the egg in a small bowl, then use a brush to glaze the pastry with the egg wash.
- Set the pan back in the oven and bake for 20 to 25 minutes, until golden brown.
- Remove from the oven and cool the tart in the pan for a few minutes, before inverting it onto a plate to serve. (I simply lift the garlic head out when I slice and serve the tart.)
- This recipe is a Community Pick!