"Hungry for something homemade, unique and comforting for those cooling autumn temperatures? Then there will be nothing like this homemade caramelized onion relish and persimmon tart - ready in under 20 minutes."
Caramelized onion relish and persimmon tart
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 sheet puff pastry
- 1 1/2 kilogram thinly sliced onions
- 3 cups sugar
- 6 small chillis
- 2 sunflower oil
- 2 diced green apples
- 7 sage leaves
- 2 tablepoons dried thyme
- 1/2 juiced lemon
- 2 tablepoons balsamic vinegar
- 1 cup white wine vinegar
- 1 cup red wine vinegar
- 1 thinly sliced persimmon
- 100 grams feta
- 2 sprigs of mint
Method
Step 1
Sterilize 3-5 jars (refer to other relish recipes for how to do so). In a large, heavy duty pot, place the onions with the oil and 2 teaspoons of salt. Sweat for 10-15 minutes. Add sugar, chillies and herbs, cooking until the onions are caramelized (around 15 minutes). Add the apples, lemon juice, balsamic vinegar along with both white and red wine vinegars to the caramelized onion mix. Leave to simmer for 2-5 hours or until the liquid has been reduced and the setting point has been reached.
Step 2
Scoop the mix into jars - because the relish is very thick and often clumping together, you will need to use two smaller soup spoons to encourage this. Seal with sterilized lids. Leave to cool then stow away in a place with no direct sunlight - keep for 1 year unopened but once opened, place in the fridge and use within 1-2 months.
Step 3
Pre heat the oven to 200 degrees Celsius. Line a baking tray with baking paper (only used to make cleaning easy). Place short cut pastry on the baking tray, cutting and reattaching pieces to ensure it fits your baking tray. The best way to reattach cut pieces is simply to lightly press into the joining seal with you thumbs.
Step 4
Make a fold around the edges of the pastry to form a crust. Spread the caramelized onion relish evenly over the base of the pastry. Then place the slices of persimmon in a design of your choice. Crumble the feta on top.
Step 5
Pour 1 tablespoon of olive oil in a small dish and using an oil brush (or your fingers), brush the oil over the edges of the tart. This will ensure for a golden crust.
Step 6
Bake for 10-15 minutes on the highest rung (you may have to turn the tray half way through to ensure an even cooking. Remove from the oven. Serve immediately with a sprinkle of mint to finish.