The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Roast onion tart


You'll need

60 ml (¼ cup) extra-virgin olive oil 2 tbsp red wine vinegar 1 tbsp thyme Finely grated rind of 1 lemon 3 Spanish onions, thinly sliced horizontally 2 onions, thinly sliced horizontally For brushing: eggwash 60 gm goat’s curd To serve: leaf salad   Parmesan rough puff pastry 225 gm plain flour 40 gm finely grated parmesan 1 tbsp each finely chopped thyme and oregano 225 gm cold butter, coarsely chopped

Method

  • 01
  • For parmesan rough puff pastry, sift flour and a pinch of salt onto a work surface, add parmesan and herbs, mix to combine. Add butter, cutting it through flour mixture with a pastry scraper until roughly mixed. Make a well in the centre, add 100ml iced water, mix with pastry scraper until a dough just forms. Bring together with the heel of your hand to form a disc, wrap in plastic wrap and refrigerate to rest (20 minutes). Roll out on a lightly floured surface to form a 1.5cm-thick rectangle, fold shortest ends together to meet in the centre, then fold in half again to form a book fold. Wrap in plastic wrap, refrigerate to rest (20 minutes), repeat twice. Wrap in plastic wrap, refrigerate until required (see note).
  • 02
  • Preheat oven to 180C. Combine oil, vinegar, thyme and lemon rind in a small bowl and season to taste. Place onion slices in a single layer on baking trays lined with baking paper, keeping slices intact (don’t separate into rings). Drizzle over half the oil mixture and roast until very tender and lightly browned (20-25 minutes), cool to room temperature.
  • 03
  • Roll out pastry on a lightly floured surface to 5mm thick, cut out a 25cm-diameter circle. Place on a baking tray lined with baking paper, refrigerate to rest (30 minutes). Score a 1cm border partway through pastry, prick inside border with a fork, brush edges with eggwash. Spread goat’s curd within border, arrange roast onions on top, bake until pastry is risen, golden and cooked through (25-30 minutes). Drizzle over remaining oil mixture, serve hot with a leaf salad.

Note For more on making rough puff pastry, check out our rough puff pastry recipe.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Bottle-aged riesling.

Featured in

Aug 2010

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×