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Caramelised onions2 tablespoons olive oil3 Spanish onions (about 450g), thinly sliced2 teaspoons brown sugar1 tablespoon balsamic vinegar½ teaspoon thyme leaves
Directions:Process flour, butter and a pinch of salt in a food processor until mixture resembles coarse breadcrumbs. Add 1/3 cup iced water and process until it comes together. Form into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Brush eggplant, zucchini and red capsicum with olive oil and char-grill, in batches, until browned.
Roll out pastry on a lightly floured surface into a round about 5mm thick; round can be irregular in shape. Place on a lightly greased oven tray and spread with goat’s curd, leaving a 2cm border. Top with char-grilled eggplant, zucchini and capsicum and fold over pastry to form an edge. Bake at 200C for 30 minutes, then remove from oven, sprinkle with gruyère and return to oven for another 5 minutes.
Meanwhile, for caramelised onions, heat olive oil in a saucepan and cook onions, covered, over low heat for 20 minutes, stirring occasionally or until very soft. Add brown sugar and vinegar, and cook uncovered for 5 minutes or until onions are very soft and caramelised, then stir in thyme and season to taste.
Serve wedges of tart topped with baby rocket leaves tossed with lemon-pressed oil, with a spoonful of caramelised onion and slices of prosciutto, if using, to one side.
recipe compliments of Yalumba winery
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