Patatas and sibuyas. That’s potato and onion in Tagalog.
It’s a little embarrassing but I probably need to practice my Filipino…I just realised I’m quite terrible at it. If I reflect back on me conversing in Filipino –it seems like I almost always speak with wrong grammar. I don’t even have a wide vocabulary. For some reason I always interchange bawang and sibuyas–garlic and onions…
Now that I think of it, blogging in Tagalog would be such a pain. I’d probably sound like some “conyo”. A term Filipinos use to describe someone who speak in Taglish (combination of Tagalog and English) a lot. It just sort of has a negative connotation because…it sounds kind of annoying (mostly because there’s an annoying type of voice that goes with it). I should know. I was that annoying before. Haha. I was so annoying, one of my bestfriends couldn’t sustain a conversation with me. Or maybe she just had low tolerance with vain people.
Ah anyways, let’s go back to my tart.
Unlike the mastery of my own language, I’m getting better at rolling pastry. Hehe..
As usual, making this was fun. My favourite part was cooking the onions. As soon as I combined the balsamic in the pan, an incredible aroma wafted through the apartment. And then I realised, I forgot to turn on the exhaust fan! Agh. The laundry is going to smell like onions!
This tart is meatless. So I had to pair it with a salad with strips of salami. Gotta have some meat.
The salad’s pretty basic. A few greens, cut up pieces of salami, some feta cheese and a few splashes of Japanese mayo type of dressing. Nom nom nom.
Potato and Balsamic and Onion Tart from Pease Pudding
3 red onions, peeled & finely sliced
2 Tbsp balsamic vinegar
1 tsp brown sugar
1 large potato (200g), peeled & thinly sliced
100g feta cheese
1 free range egg
pinch of salt & ground black pepper
180g wholemeal flour
2 Tbsp iced water
pinch of salt
– Pre-heat oven to 180 degrees Celsius. Grease & flour a loose bottom tart tin.
– For the pastry, place flour, butter and salt in the bowl and whiz until it resembles breadcrumbs.
– Add the egg and water and knead together briefly to form a dough. Then rest the pastry in the fridge for 20 minutes.
– Time to do the filling! In a large frying pan over a medium heat add a splash of olive oil and the sliced onions.
– Braise onions until they are soft, approximately 8 minutes then add the balsamic vinegar & brown sugar and stir through onions. Then cook them for further 2 minutes then let them cool.
– Roll pastry out to fit tart tin and press into place, trim edges off pastry.
– Spread onions over the pastry.
– Crumble the feta cheese over the onions then arrange the sliced potatoes over the top as in the picture (or however you want really just cover it with potatoes).
– Whisk together the egg and milk with the salt & pepper and gently pour over the potatoes.
– Bake for 35 minutes or until the egg has set and the potatoes are golden.