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An easy and quick vegetarian tart, this one uses ready-made puff pastry and a wonderful jar of caramelised red onions that should be a staple in your storecupboard.
This combination of earthy cep mushrooms and sweet caramelised onions is divine, and comes to us courtesy of Alex Mackay, the brilliant young chef who demonstrates his talents at Delia's food and wine workshops at NCFC.
This is simply the old favourite apple tarte Tatin turned into a savoury version. The red onions are mellowed and caramelised with balsamic vinegar, and look spectacularly good. And the cheese and thyme pastry provides the perfect background.
The secret of this tart, with its wholewheat cheese pastry, is to cook the onions until they almost caramelise so they form a lovely thick, brown layer over the base.
Mmmm…a wonderful combination of fried charred onions, Parmesan cheese pastry and Gruyere cheese in the filling give this scrummy tart the edge.
A new take on a retro classic, this gorgeous tart is full of flavour, with onions, Parmesan cheese and crème fraiche providing plenty of creaminess.
The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese and sage. Serve them as a special first cours
When we made these tartlets for the photography, we couldn't stop eating them! Crisp, light pastry with such a luscious filling – and also lovely as a first course at a supper party.
A truly comforting winter warmer, this classic French soup has stood the test of time and remains one of the most popular recipes on the site.
A simple salad that combines cheese, onion and sage with dressed salad leaves. This would make a great starter or side dish at lunch. Vegetarians can use parmesan-style cheese instead of Parmesan.
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