It was a glorious spring day on the Scenic Rim when I was fortunate to spend a day there recently. The temperature was perfect, the sun was shining and everywhere was looking beautifully green after the better than average winter rains. Not only that but the onions were about to be harvested and the carrot tops were lush and everywhere looked abundant.
I spent some time with Gen Windley. Gen is a wealth of knowledge about the local area, being instrumental in establishing and running Eat Local Week. Her husband Ed is a farmer, growing carrots and onions. Ed was just about to begin harvesting their onions and I was able to pull some straight from the ground and bring them home. I’m not sure that I’ve ever cooked with such fresh onions so it seemed important to make something where the onions were the standout. We ended up having onion tarte tartin that evening and it was simply delightful. Beautiful ingredients that resulted in a melt in your mouth tart.
I made some rough puff pastry, it seemed almost sacrilegious not to use homemade pastry when the onions were so fresh, but a sheet of puff pastry will work just as well. I have a collection of vinegars from LiraH, vinegar makers on the Granite Belt. They make a wonderful range of caramelised vinegars and as well as a spiced merlot one which I used in this recipe. You could however use balsamic vinegar and it will taste just as good. I baked my tarte tartin is a cast iron skillet but any pan that will go from the stove top to the oven will work equally well. Don’t be deterred by the long cooking time, most of this is in the oven – it really doesn’t take too long to cook at all.