Celebrate Dad with a show-stopping nduja and caramelised red onion tart, where sweet honey, smoky paprika pastry and chilli heat come together beautifully. Perfect for a long Father’s Day lunch shared around the table.
Serves 6
Smoked paprika pastry:
250g Girolomoni organic '00' flour
1 tsp La Chinata smoked paprika sweet
1 tsp Sal de Anana Spring salt
170g cold butter, cubed
3-4 tbsp ice cold water
Nduja and onion tart:
6–7 (about 600g) small red onions, peeled
2 tbsp extra virgin olive oil (EVO)
3 tbsp Callipo nduja
2 tbsp Opito Bay honey
Sal de Anana Spring salt
Freshly ground black pepper
1 tbsp fresh thyme leaves, chopped
To make the pastry, put the flour, paprika and salt in a food processor; pulse to sift. Add the butter and process to form coarse crumbs. Sprinkle over the water and pulse until the dough just comes together (take care to not overwork the dough or it will be tough). Tip dough onto the bench and bring together into a ball with your hands. Form into a flat disc; wrap in plastic wrap and chill for 20 minutes.
Preheat the oven to 190°C fan. Cut onions in half widthways.
Place a 26cm frying pan with an ovenproof handle over a medium heat. Add EVO, nduja and honey and heat for a minute until the nduja melts and the mixture is syrupy. Arrange onions, cut-side down, to cover the pan’s base. Cut any remaining onions into wedges and use to fill any gaps. Season with salt and pepper and scatter with chopped thyme.
On a lightly floured surface, roll out pastry to form a circle 28cm in diameter. Place pastry over the onions in the pan, tucking in edges all round so the pastry sits within the sides of the pan. Bake for 30-35 minutes until pastry is crisp and golden brown. Remove to rest for 10 minutes before turning out by inverting the tart onto a flat serving plate. Serve warm.
Recipe by Julie Le Clerc
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