Tropea onions have their origins in the Calabrian town of Tropea and are highly prized for their sweet taste. They can have the appearance of a regular round onion or like this elegant torpedo shape.
All over the markets I've been spying these "trecce" (plaits) of Tropea and unable to resist, I obviously bought myself one. This means that I've got quite a lot of onions to use so I've made myself a quick and easy tropea onion tart.
12 tropea onions
sea salt and freshly ground white pepper
freshly grated parmesan
2 puff pastry sheets (12x8 inch approx)
Peel and halve the onions, then cut into thick discs.
Heat a good glug of olive oil and a knob of butter in a pot and place over a medium heat - when the butter has melted add the sliced onions, sprinkle over with a little sea salt and stir briefly. Turn down the heat and cook very gently until the onions have softened - this should take between 30 to 45 minutes.
Taste and adjust the seasoning as necessary, then allow to cool.
Take the puff pastry rectangles and cut in a 1cm edge - sprinkle the base with a little grated parmesan being careful to avoid the edge and then spread over with the onions. Finish with a little more grated parmesan and then bake in a 170°C oven for about 25 to 30 minutes or until puffed and golden brown.
Let it sit for a couple of minutes before placing on a tray to serve.