Recipe: Caramelised onion tart & wild arugula with Blackstone Merlot





Following this week’s What We’re Drinking which featured the Blackstone Merlot 2010 from California, we sought out a recipe that the aforementioned producer thought perfectly accompanies their brilliant wine. So why not get yourself in the kitchen this weekend and make this hassle free Caramelised onion tart and Wild Arugula with Walnut oil Vinaigrette recipe, courtesy of Blackstone Winery in Monterey…

For the walnut oil vinaigrette

Ingredients

1/3 cup walnut oil

3 tbsp white wine vinegar

1tsp salt

1 tbsp dijon mustard

½ clove crushed garlic

1 tbsp honey

Method

Mix all ingredients in a blender until smooth

Pour ¼ cup dressing on 4 oz of washed wild arugula

For the caramelised onion tart

Ingredients

4 medium onions, sliced ¼ inch thick

¼ cup butter

1 tbsp sugar

2 tbsp Balsamic Vinegar

½ tsp each salt and pepper

½ cup grated Parmesan cheese

1 egg yolk

1 purchased (or homemade) pie crust for 9inch pie

Method

Preheat oven to 375 degrees.

Place rolled out pie crust in the bottom of a 9 inch pie pan and trim edges.

Line inside of pie crust with parchment paper and pie weights (or dry beans).

Bake pie crust 30 minutes or until crust appears dry underneath the paper.

Discard paper and remove pie weights; leave oven on.

In the meantime, cook onions and butter in a skillet over medium heat for 20 minutes
or until golden brown.

Add the balsamic, salt, pepper, and sugar.

Reduce heat to low and continue cooking until darker brown, about 20 more minutes.

Cool onions 15 minutes and stir in yolk and parmesan.

Spread filling evenly over baked crust.

Return to oven for about 20 more minutes or until filling appears slightly dry on top.

Serve on top of wild arugula and walnut oil vinaigrette.


Recipe courtesy of Blackstonewinery.com
 
Main image by Matt Ryall 
 

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