Yield: 6 Servings
450 g Onions, sweet white
3 tablespoons Oil, olive
2 Onions, red
2 Garlic cloves, peeled and chopped
Salt and pepper
600 g Pastry, puff, frozen, thawed
1 Egg, beaten
18 small Herb, thyme sprigs, fresh
SALAD GARNISH
1/2 Frisee head/exotic lettuce
1 small Radicchio lettuce head
25 g Cheese, Stilton, derinded
3 tablespoons Cream, rich/whipping
1 tablespoon Oil, walnut [approx]
1 teaspoon Vinegar, sherry
Pepper, black
Nut, walnuts, chopped for garnish
Peel, halve and thinly slice the onions and fry in a little oil over a very low heat, stirring regularly for 20 to 30 minutes until soft and golden. While they cook, peel, halve and slice the red onions. Add them for the last 10 minutes of cooking and the garlic for the last 5 minutes. Season quite highly.
Preheat the oven to 220 deg C/425 deg F. Roll a piece of pastry to a strip about 45cm x 15cm [18 inches x 9 inches], fold in three, invert a 15cm/6 inch saucer on top and cut around it. Separate three circles. Repeat rolling and cutting with the second piece of pastry. Brush circles with the beaten egg and divide the onion between them, leaving a 2cm or 1/2 inch border. Scatter sprigs of thyme over and arrange on two baking sheets.
When you are ready to cook, bake the tarts in the preheated oven for 15 to 20 minutes until the pastry surrounds are puffed and golden.
Wash, dry and tear the salad leaves into a bowl. Mash the Stilton with the cream and beat in the oil, then the vinegar. Season with black pepper and toss into the leaves. Garnish with walnut kernels to accompany the galettes.