Amost Valentine's Day, when food of pink, red and purple comes centre stage. You could always go one further and make it heart shaped too. I did the heart shaped ravioli (above) as this month's recipe on the Soil Association's website http://www.whyorganic.org/healthy_recipeMonth.asp If you follow the link you'll see the gorgeous colour of the cooked ravioli hearts. In my book, Table of Content, I have another "cheesy" Valentine's Day recipe. This time it's red onions that give the colour on a heart-shaped tart.
Red Onion Flamiche
250g / 8oz plain flour
pinch salt
125g / 4oz soft butter
3 egg yolks (you can use the whites to make heart shaped meringues!?!)
50ml / 2fl oz milk
3 whole eggs
350g / 12oz cottage cheese
150ml / 5 fl oz creme fraiche
nutmeg
white pepper
2 large red onions
sesame oil
icing sugar
Sift the flour with the salt. Make a well in the centre. Cut the butter into small pieces. Place in the well with the yolks and milk. Mix well with the fingertips, drawing in the flour.Knead lightly then roll out to line a large heart-shaped tin or 25cm / 10in flan ring or dish. Chill well.
Preheat the oven to 220C / 425F / gas mk 7. Blitz the eggs, cottage cheese and creme fraiche in a food processor or liquidiser. Season well with plenty of nutmeg and white pepper. Pour into the pastry case. Bake until firm (about 20 - 30 minutes - it depends on the dimensions of your tin /dish).
Meanwhile, peel and slice the onions thinly. Arrange over the surface of the tart - You can make them look like Thirties end papers, by overlapping them. Drizzle with the sesame and dredge with icing sugar. Place under a hot grill to caramelise (or blow torch the surface). Serve.
(c) Sarah Beattie 2008
