Onion and Rosemary Tart with Fromage Blanc

From Vegetarian Suppers from Deborah Madison’s Kitchen, Deborah Madison, Broadway Books, 2005.

I had a slight problem in understanding what ‘supper’ meant in this American book. For me it is a small snack type of meal before heading for bed. The recipes in this book looked to be much more than that. I think, after reading the introduction, that supper means a quick, more informal evening meal rather than dinner which is formal and could have more than one course. Whatever it means the recipes look enticing enough to try.

My first entry into the book was to cook an onion tart. I find tarts to be such useful items to make because you can serve them up with some vegetables or a salad—and generally there’s some tart left over to eat for lunch the next day. This particular tart looked to be quite easy and also cheap to make.

The onions were sliced and put in a saucepan to cook slowly. While they were doing their bit I made the pastry and pre-baked the case. The onions were ready by then so some chopped rosemary was added. Eggs were beaten with crème fraîche (I had no fromage blanc). Seasoning was added and the cooked onions added to this mix. It then went into the case and into the oven.

The tart was served with grilled potato salad with chipotle vinaigrette. A very satisfying meal.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔