Saturday, October 08, 2011

Borettane Onion Tart

Chris from Mele Cotte is hosting this edition of Weekend Herb Blogging and this week I've been moving "home" from Piemonte to Emilia-Romagna but I'm still enjoying the wonderful produce of the country like these fabulous Borettane Onions.

Borettane Onions© by Haalo
Borettane Onions are distinguished by their flat, saucer-like shape - they are a white onion with a mild, sweet taste. My previous experience with these onions was in Florence and that time I purchased them pre-peeled which I must admit does make life a lot easier.

The dish I've made is inspired by an onion and bacon tart - here the onion is replaced by slow-cooked and lightly caramelised borettanes and the bacon is substituted with this Lonza di Maiale.

Lonza di Maiale© by Haalo

It is simply a cured pork loin and you could easily substitute pancetta.

Borettane Onion Tart© by Haalo


Borettane Onion Tart

Shortcrust Pastry
500 grams borettane onions, peeled
150 grams diced Lonza di Maiale or Pancetta, diced
3 eggs
½ cup milk
grated parmesan


Prepare the onions:
Once peeled, depending on the size of the onions you have, halve any of the larger onions so they are roughly the same size - this will help them to cook evenly.

Make the filling:
Heat a little oil in a pan and saute the lonza or pancetta until crisp. Remove the cooked lonza from the pan - put the pan back onto a gentle heat adding a knob of butter. When the butter has melted, tumble in your prepared onions and let this cook slowly until the onions have softened and are lightly golden. Return the cooked lonza to the pan, stir well and then set aside to cool.

Make the tart:
Line a tart tin with shortcrust pastry and then loosely add in the filling. Whisk the eggs with the milk and a generous handful of grated parmesan and pour over - it should cover the filling. Fold the excess pastry over to give it that rustic look.

Bake in a preheated 170°C oven until the pastry is golden and the filling is puffed and cooked through - around 30 to 40 minutes.

Borettane Onion Tart© by Haalo

Let it cool a little before serving - add a simple leaf salad and you've got an excellent brunch dish.

4 comments:

  1. This is really beautiful, Haalo. I don't have access to borettane onions, but I will try your recipe with the onions from my CSA. I wish I could smuggle some londa from Italy.

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  2. Haalo, it is lovely reading about you traveling in Italy through these posts.
    Here I find the borrettane peeled and I love them sour-sweet baked in oven. mmmmm
    Simona, you bring an empty suitcase and we will do our best to fill it!
    baciussss to you both!

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  3. This looks ah-ma-zing! I want to get on a plane now to sit with you & enjoying this tart. :) Thanks for a great addition to WHB!

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  4. Thanks Simona - I can't get borettane in Australia either and I know the feeling, there's so many things I'd love to take back with me but just can't

    Thanks Brii - peeled are the way to go and love them agrodolce. I've already had to buy an extra suitcase for all the books I've bought!

    Thanks Chris - that would be such fun!

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