Bengal x France
Onion and nigella tarte fine
Forty minutes of patient onions, two minutes of applause. Fair trade.
70 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original389kcalsame
8 gproteinsame
2 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Heat the mustard oil in a wide pan on medium heat until it just smokes, then lower to low and add the butter, onions and salt. Cook 35 minutes, stirring now and then.
- 2Stir in the sugar, green chilli and half the nigella for the last 2 minutes, then cool.
- 3Heat the oven to 200°C. Lay the pastry on a lined tray, prick it all over with a fork leaving a 1 cm border, and brush the border with egg.
- 4Spread the mustard paste thinly over the centre and cover with the onions. Bake in the oven at 200°C for 20 minutes.
- 5Scatter the goat cheese and remaining nigella over and bake 3 more minutes. Cut into long fingers.
Serve it like this
Cut into long fingers, stack three at angles on a slate, dot kasundi beside them and finish with a pinch of nigella and two coriander leaves.