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Categories:
olive oil onions brown sugar balsamic vinegar potatoes pastry eggs cream Fontina cheese thyme green salad
Viewed: 45 - Published at: 8 years agoIngredients
- 1 tbsp olive oil
- 3 None large onions, finely sliced
- 1/4 cup brown sugar
- 2 tbsp balsamic vinegar
- 1 lb potatoes, cut into 1/2 inch chunks, parboiled
- 2 sheets puff pastry
- 2 None large eggs
- 1/2 cup cream
- 1/2 cup fontina cheese, grated
- 2 tsp fresh thyme leaves, plus extra small sprigs
- None None green salad, to serve
Method
- Preheat oven to 400°F. Line a baking tray with baking paper.
- Heat oil in a large frying pan on medium. Cook onions, stirring, for 5 mins, until softened but not colored. Add sugar and vinegar and cook, stirring, for 20 mins, or until onions have caramelized. Stir in potatoes. Remove from heat.
- Join edges of pastry sheets to form one large rectangle. Trim rectangle to fit prepared tray. Cut a 1/2 inch strip from each side of rectangle. Lay around outside edges to make a border.
- Spread onion mixture over pastry, keeping within border. Whisk together eggs and cream and carefully pour over onion mixture. Scatter over fontina and thyme leaves.
- Bake for 20 mins, or until puffed and golden, and eggs are set. Scatter with extra thyme sprigs. Serve with a green salad.
