If you’re looking to save a few pennies or even some serious dough, BOSH! have you covered with their new cookbook: BOSH! on a Budget. From hearty midweek dinners and comfort food feasts to indulgent brunches and unbelievably tasty treats, this book is also packed with money-saving hacks and batch-cooking tips and tricks.
Today, we’re featuring a recipe from BOSH! on a Budget for (vegan!) cheese and onion tarte tartin. Happy cooking!
Cheese & Onion Tarte Tartin
Serves: 8 as a starter, 4 as a main
This is the kind of thing you’ll want to rustle up if you’re hosting a dinner party. Your guests will be totally blown away by your pastry prowess. It looks the business, tastes delicious and is a great way to use up any onions you have knocking about in the cupboard! We like to use a quick-and-easy pastry sheet from the store rather than making our own, but that’s your choice of course. Quick word of advice, you might want to open a bottle for this one.
Ingredients
7 mixed red and white onions (about 500-600g)
3 tbsp vegetable oil
1 tbsp dairy-free butter
24 sage leaves
1 tbsp sugar
2-3 tbsp balsamic vinegar
20g smoked dairy-free cheddar
1 x 375g sheet ready-rolled dairy-free puff pastry
salt and black pepper
To serve
green salad
Method
Preheat the oven to 200°C • 24cm deep ovenproof frying pan with a lid over a medium-low heat • Board or plate that will fit tightly over the pan.
Cook the onions • Peel and halve the onions • Add the oil, dairy-free butter and half the sage leaves to the hot pan • After a couple of minutes, pour off a little of the sage butter into a small bowl • Add the onion halves to the pan, cut sides down • Season generously with salt and pepper, sprinkle the sugar over the onions and drizzle over 1 tablespoon of the balsamic vinegar • Turn down the heat, cover the pan and cook for 15 minutes • Finely grate the cheddar • Finely chop the remaining sage leaves • Mix the cheese and sage together and set aside.
Build the tart • Unroll the pastry and cut it in half widthways • Take the lid off the pan and scatter half the sage and cheese mixture over the onions • Drape the two pieces of pastry over the top to cover the onions (they will overlap in the middle) • Carefully tuck the pastry in around the onions, being careful not to burn your fingers on the side of the pan • Prick the pastry all over with a fork and brush the top with the reserved sage butter • Transfer the pan to the hot oven to bake for 25 minutes, until golden brown and puffed up.
Serve • Remove the pan from the oven (the handle will be hot!) • Lay the board or plate over the pan then carefully flip it over to tip out the tart • Drizzle over the remaining balsamic vinegar, reserved cheese and the chopped sage leaves • Slice and serve with a simple green salad.
—BOSH! on a Budget by Henry Firth & Ian Theasby (Harlequin Australia) is out now.
BOSH! on a Budget!
Number one Sunday Times bestselling authors Henry and Ian know how to make outrageously tasty, super satisfying food without breaking the bank. In BOSH! on a Budget , they share over 100 delicious recipes and prove that great tasting food doesn’t have to cost the earth.
If you’re looking to save a few pennies or even some serious dough, BOSH! have you covered. From hearty midweek dinners and comfort food feasts to indulgent brunches...
Liv’s highly specific (and possibly super unhelpful) Christmas Gift Guide!
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