Onion and Bacon Tart


For some reason, I seem to have an awful lot of onions. With this wintry weather I thought I'd use some up and make an onion and bacon tart. Nothing fussy, just pastry, onions and lardons. 

I knows chopping onions can be a tearful job, so I admit to using the slicer on my food processor. I used the grater for small slices, but they can be hand chopped!


You need 200g short crust pastry, 2 big onions [or more if you really like them!], 400ml crème fraîche, 150g lardons and some grated Gruyère or other flavourful cheese

Preheat oven 180C/gas4                   You need a baking sheet

Peel and chop the onions. Put into a frying pan, add half a glass of water and cook gently for 5-10 mins. leave to cool.

Roll out pastry into a circle that will fit the baking sheet. My sheet will take a 28cm circle. prick with a fork.

Spread the crème fraîche over the pastry leaving a gap round the edge. Spoon the onions on top and finish with the lardons.

Sprinkle the cheese on top and bake for 45-60 mins till golden.

I made 2, the second one for my neighbours. Apart from the onions, it's easy to make, and you could use other ingredients you have left in the fridge. The flavours are delicious, and it's just the thing to have on a cold day.


Galette des Rois with Chocolate and Hazelnuts

A Happy New Year! Bonne Année!

 I can't let Epiphany pass without a Galette, and I think we all need something sweet to keep us going in these difficult times.

 I asked my French friend for ideas for something different and she sent me this recipe. I found the ground hazelnuts in Waitrose, or you could grind your own.

So you need: 2 sheets of butter puff pastry, 125g ground hazelnuts, 100g dark chocolate, 100ml single cream, 1 egg, 75g caster sugar, 50g melted butter, 1 tspn vanilla extract and 1 egg yolk

Preheat oven 200C/gas6                       Baking sheet

Break the chocolate into pieces and melt in the microwave or over a pan of simmering water. Beat the egg with the sugar till fluffy. Add the melted chocolate and mix well.

Add the hazelnuts and vanilla extract and stir together.

Roll out the first sheet of puff pastry and cut out a circle using a large dinner plate or something similar. Place on the baking sheet. Spread the chocolate mixture on top, leaving a 1.5 cm border.

Cut the second sheet into a large circle, the same size as the first, and roll over the top. Press the edges together with your fingers.

Cut the traditional design on the top using the point of a knife, but don't cut through the pastry!

Brush the top with the beaten egg yolk and bake for 30 mins till golden.

I gave half to my neighbour and he loved it. I loved the chocolate/hazelnut mixture, the rich chocolate with a nutty bite. I've always preferred the original almond filling, but this version comes a close second. A great treat as a dessert or as an indulgent offering with a cuppa.

ps, I actually managed to find puff pastry already cut into circles.

Gratin de choux-fleur

 I was given a medium sized cauliflower and as it's not my favourite vegetable, struggled to know what to do with it. Have kept a few Fr...