BROWN SUGAR POP TART RECIPES

1.  Preheat the oven to 220°C/200°C fan/Gas 7.

2. Heat 2 tablespoons of the oil in a large frying pan. Add the onions and fry over a high heat for 3–4 minutes. Cover the pan with a lid and cook the onions gently for about 20 minutes until soft. Remove the lid and continue to fry for a minute to evaporate the liquid. Add the sugar and vinegar and fry for another couple of minutes until golden. Remove the onions from the pan and set them aside to cool.

3. Add the remaining oil to the pan and place over a high heat. Add the mushrooms and fry for 2–3 minutes. Cover the pan with a lid and cook for 3–4 minutes, then remove the lid and fry over a high heat to evaporate the liquid. Remove the mushrooms with a slotted spoon and add them to the onions.

4. Unroll the pastry on to the lined baking sheet and cut off a 2cm (¾in) strip around the edge. Brush over a border of 2cm (¾in) around the large sheet of pastry with some beaten egg. Sit the pastry strips on top, pressing them down lightly to make a raised border. Prick the base inside the border with a fork and brush the border with a little more beaten egg.

5. Whisk the cream into the remaining egg in a bowl. Pour in the cream, add the herbs and season. Stir in the grated cheese.

6. Spoon the onions and mushrooms on to the pastry, keeping them inside the border. Scatter the artichokes over the top. Season well and spoon the egg mixture on top of the vegetables. Bake in the oven for 25–30 minutes until the pastry is crisp and golden brown. Serve hot, with a dressed tomato salad.

Prepare ahead: Can be assembled up to 4 hours ahead, ready to put in the oven.

1. Preheat the oven to 220°C/425°F/gas 7. Peel the onions and halve across the middle. Place the butter in a 26cm non-stick ovenproof frying pan on a medium heat. Strip in the thyme leaves and add the bay, shake the pan around and get it bubbling, then add the sugar, vinegar and 100ml of water. Place the onion halves in the pan, cut side down. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper. Cover, turn the heat down to low and leave to steam for 10 minutes to soften the onions slightly, then remove the lid and cook until – very importantly! – the liquid starts to caramelise, gently shaking the pan occasionally to stop it from sticking.
2. Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Bake for 35 minutes, or until golden brown and puffed up (it will look quite dark, but don’t worry!). Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out.
3. Delicious served with goat’s cheese, a simple salad and a cold beer.

1.  Preheat the oven to 220°C/200°C fan/Gas 7.

2. Heat 2 tablespoons of the oil in a large frying pan. Add the onions and fry over a high heat for 3–4 minutes. Cover the pan with a lid and cook the onions gently for about 20 minutes until soft. Remove the lid and continue to fry for a minute to evaporate the liquid. Add the sugar and vinegar and fry for another couple of minutes until golden. Remove the onions from the pan and set them aside to cool.

3. Add the remaining oil to the pan and place over a high heat. Add the mushrooms and fry for 2–3 minutes. Cover the pan with a lid and cook for 3–4 minutes, then remove the lid and fry over a high heat to evaporate the liquid. Remove the mushrooms with a slotted spoon and add them to the onions.

4. Unroll the pastry on to the lined baking sheet and cut off a 2cm (¾in) strip around the edge. Brush over a border of 2cm (¾in) around the large sheet of pastry with some beaten egg. Sit the pastry strips on top, pressing them down lightly to make a raised border. Prick the base inside the border with a fork and brush the border with a little more beaten egg.

5. Whisk the cream into the remaining egg in a bowl. Pour in the cream, add the herbs and season. Stir in the grated cheese.

6. Spoon the onions and mushrooms on to the pastry, keeping them inside the border. Scatter the artichokes over the top. Season well and spoon the egg mixture on top of the vegetables. Bake in the oven for 25–30 minutes until the pastry is crisp and golden brown. Serve hot, with a dressed tomato salad.

Prepare ahead: Can be assembled up to 4 hours ahead, ready to put in the oven.

1.  Preheat the oven to 220°C/200°C fan/Gas 7.

2. Heat 2 tablespoons of the oil in a large frying pan. Add the onions and fry over a high heat for 3–4 minutes. Cover the pan with a lid and cook the onions gently for about 20 minutes until soft. Remove the lid and continue to fry for a minute to evaporate the liquid. Add the sugar and vinegar and fry for another couple of minutes until golden. Remove the onions from the pan and set them aside to cool.

3. Add the remaining oil to the pan and place over a high heat. Add the mushrooms and fry for 2–3 minutes. Cover the pan with a lid and cook for 3–4 minutes, then remove the lid and fry over a high heat to evaporate the liquid. Remove the mushrooms with a slotted spoon and add them to the onions.

4. Unroll the pastry on to the lined baking sheet and cut off a 2cm (¾in) strip around the edge. Brush over a border of 2cm (¾in) around the large sheet of pastry with some beaten egg. Sit the pastry strips on top, pressing them down lightly to make a raised border. Prick the base inside the border with a fork and brush the border with a little more beaten egg.

5. Whisk the cream into the remaining egg in a bowl. Pour in the cream, add the herbs and season. Stir in the grated cheese.

6. Spoon the onions and mushrooms on to the pastry, keeping them inside the border. Scatter the artichokes over the top. Season well and spoon the egg mixture on top of the vegetables. Bake in the oven for 25–30 minutes until the pastry is crisp and golden brown. Serve hot, with a dressed tomato salad.

Prepare ahead: Can be assembled up to 4 hours ahead, ready to put in the oven.