Just look at this onion tart.
It looks as though it has behaved perfectly, no?
All baked to perfection, sizzling hot - and I have to report that it smelled utterly divine.
What I don't understand, is how it could have let us down so badly?
It was easy enough to make, with no real room for error or mishap. Just take a whole shed load (900g, in fact) of common or garden brown onions (is that where I went wrong, should it have been another type of onion?), top, tail, slice and cook in a mixture of olive oil and butter for half an hour until they are as relaxed as a mother of twins at Champneys. Or, to put it another way, transparent and soft. Add to a mixture of cream and eggs, add some grated parmesan and cheddar, bung into your tart case and bake until done.
Why, then, did the cream and egg mixture separate out and rise to the top? Why, then, was it so darned sweet that it had us all feeling more than a little bit bilious?
I know that long cooking in a frying pan until both transparent and softened, brings out the natural sugars in an onion. However, there really wasn't anything in the filling mix that would have balanced that sweetness. I can imagine that the addition of a little thyme to the egg/cream mixture would have been nice, but other than that, can think of no other alteration to this recipe that would have made any difference to the outcome.
As for what the eggs and cream were doing, going all floaty light and rising to the top of the onions, I have no answer. Perhaps, being free range eggs and double cream, they both felt themselves better than the common or garden onion. I feel sorry for the onion, in that case, but that won't make my dinner any more pleasant.
Ordinarily, I have a mixture of theories as to why a dish went wrong. In this case, I have no idea.
Oh great and good out there, can any of you shed any light on this? Only I'd kinda quite like to not have to throw away a good third of what should have been a perfectly good tart, again!