Rick Stein’s Cornwall: Radicchio and Red Onion Tart Recipe
As seen on Rick Stein’s Cornwall, this is Rick’s radicchio and red onion tart recipe, inspired by a visit to Soul Farm near Falmouth. A fab lunch dish best served with a simple salad and a glass of crisp white wine.
You will need a 23cm (9”) loose bottomed tart tin
For the pastry:
- 225g plain flour
- ½ tsp salt
- 50g cold butter, cubed
- 50g cold lard, cubed
- 1.5-2 tbsp very cold water
For the filling:
- 30g butter
- 1 red onion, finely sliced
- 1 tsp sugar
- 1 radicchio or red chicory head weighing about 225g
- 1 tsp Dijon mustard
- 3 medium eggs
- 250ml double cream
- 75g Gruyere or Cornish Gouda
- Leaves from a sprig of thyme
- Salt and pepper
- For the pastry, sift the flour and salt into a food processor or a mixing bowl. Add the pieces of chilled butter and lard and work together until the mixture looks like coarse breadcrumbs.
- Stir in the water until it comes together into a ball, turn out onto a lightly floured work surface and knead briefly until smooth. Roll out into a disc about 8cm wider than the tin, using a little more flour to prevent sticking.
- Drape the pastry over the pin and lift over and unroll into the tin, using your fingers gently press the pastry into flutes sides of the tin. Cover and chill for 30 minutes.
- Preheat the oven to 200c/180c fan and line the tin with scrunched up parchment and cover the base with baking beans or rice, cook for 15 minutes then remove the beans and continue to cook for a further 4-5 mins.
- Make the filling by melting the butter in a pan or large frying pan, add the onion and sugar and cook over a low /medium heat for about 5 minutes until soft then add the sliced radicchio and cook for about 5 minutes until soft and wilted.
- Whisk the eggs and cream in a bowl, stir in the thyme and season with salt and pepper.
- Smooth the mustard over the base of the cooled pastry case and arrange the onion and radicchio on top in an even layer. Scatter the cheese on top and pour over the cream mixture.
- Reduce the oven temperature to 160c/140c Fan. Bake for 25 minutes until the cream mixture is set.
- Remove from the oven and allow to cool in the tin for 15 or so minutes then cut into wedges and serve with a green salad.
MORE RECIPES FROM RICK STEIN’S CORNWALL
Recreate your favourite recipes from series one, two and three of Rick’s adventures around Cornwall. Something sweet, something savoury, something spicy and lots more to cook at home.