A lovely combination of flavours and textures, flaky pastry, sweet onions with the freshness of the herbs and creaminess of the labneh. Enjoy this Recipe by Hein van Tonder with a glass of our 2021 Culinaria Pinot Noir Chardonnay.

Ingredients 

10 - 12 medium red onions, peeled, trimmed and cut in half

6 cloves of garlic (unpeeled)

extra virgin olive oil

sprigs of thyme

sea salt flakes and ground black pepper to season

50g butter

3 tbsp balsamic vinegar

1 tsp brown sugar

1 x 250g square sheet puff pastry

¾ cup labneh

1 tbsp extra virgin olive oil

1 tsp thyme leaves

1 tbsp chopped fresh parsley

1 tbsp chopped fresh dill

freshly ground black pepper

Method

Preheat the oven to 200 deg C

Place the onions and garlic cloves on a baking sheet, drizzle with olive oil and top each halve with some thyme

Season and roast for 25 minutes

Remove the onions and garlic and set aside to cool for a few minutes

Place the butter, vinegar and sugar in a small saucepan and bring to the boil

Pour the sauce into an ovenproof dish around 23cm in diameter

Arrange the onions cut side down in the sauce

Remove the garlic from their skins and place in between the onions

Place the puff pastry over the onions and tuck down the sides

Bake for 20 minutes until the pastry is golden brown

Remove from the oven, allow it to cool for a few minutes and run a knife around the edges of the dish, then invert onto a serving plate

Mix the labneh, olive oil and herbs, season with some black pepper and serve with the tart