Writing That Says Happy Birthday

Small sheets of caramelized onion tart

I love the caramelized onions to Oldani, have you ever tried it?

And 'one of my favorite dishes, but a little laborious to prepare ...

So, as I hurry, I opted for this "surrogate" fast always draws favorable comments.

It 's interesting especially the pastry, the reach even of those who have always been frightened by this recipe!

for the pastry quickly Michel Roux

(from his "shortcrust and puff")

500 grams of flour

500 grams of cold butter, diced 1 teaspoon salt

250 ml of ice-cold water

the caramelized onions:

blondes

2 large onions 1 tablespoon of butter 2 tablespoons

sugar

plus:

100 grams of Emmental or similar cheese

Prepare the pastry as follows:

pour the flour and place the center of the butter into cubes and salt.

Mix with fingertips until you have a lumpy mixture, then slowly add the water, without working the dough too.

Wrap in plastic wrap and place in refrigerator for about twenty minutes.

Flour the work surface and roll out the dough to a thickness of about 1 cm, trying to make a rectangular shape. Then started with tours: fold it in three, roll it out again and fold it, always in three.

Rewind the film and put in refrigerator for 30 minutes.

Repeat the previous step: at the end you did 4 laps.

Put in refrigerator for another half hour and then you can roll it out thinner, always a rectangle.

In one of the breaks between one turn and one can prepare the onion:

Cut the onions into slices and place them in brown butter.

When they got a nice golden color, add sugar and let caramelize, being careful not to burn.

Let cool completely.

Sprinkle the dough with the onion, grate the cheese - a cheese grater with a big hole - and close the dough, forming a roll, and cut into pieces about 2 inches.

Place them on baking paper on a baking tray and bake at 200 degrees, about 20 minutes, until cooked the pasta.