I’ve never thought of cooking spring onions before, usually they are chopped up and thrown randomly into a salad. So this River Cottage recipe caught my eye, it’s called ‘Spring Onion Galette’. We call it Spring Onion Tart. It is very quick to make and is best when slightly charred. Serves 4
375g packet of all-butter ready-made puff pastry
3 large bunches of spring onions, about 600g 3 tbsp olive oil
100g parmesan cheese, grated [or any other hard cheese]
Freshly ground black pepper
Preheat the oven to 200C/Gas 6.
Lightly oil a baking sheet.
Roll out the pastry into a rectangle, 4-5mm thick, and lay it on the sheet.
Trim the root ends of the spring onions, and the green ends, leaving 2-3cm of tender green part attached. Strip off the outer layer if it looks tired. Rinse briefly and pat dry. If the onions are slender, use them whole, otherwise cut them in half lengthways.
Put the onions in a bowl with the 3 tbsp olive oil and cheese. Season to taste, toss together thoroughly. Lay the spring onions on the pastry in a single layer, leaving a 2-3cm clear margin around the edge of the pastry rectangle. Dot any remaining cheese and oil over the onions. Bake for 25 minutes.
Serve hot or warm.
For more River Cottage recipes, click here. 5 to remember
al azar – randomly
ligaramente – slightly
carbonizado/a – charred
un ramo – a bunch
un rectángulo – a rectangle