Finishing the foyer and a good tart

The kitchen was not the only room that I remolding in my place, in fact I built a new room. A foyer was incorporated in the house. Before that, I only had a laconic and solitaire entryway front door in a horrible 7,2 sq ft porch.

You know, it's really hard to undo a bad first impression. A foyer is a terrific opportunity to make a statement about who you are and what your house is like so you have to make it count. So I demolished the porch walls and build up new walls with a large window. Is almost finish they are painting the walls and I am thinking in decoration, right now. And I bought these beautiful vases and those beautiful skinny dry branches with a delicate wood detail. What do you think? Isn’t it beautiful?

As long as they don’t finish the paint I was seeking for some ruled out photos that I pretend save in CD, Don’t ask me why I would do that, if I ruled up once , but definitely is me .

So, I found a folder from my husband’s birthday and I saw my roasted red onion tart.

I was inspired for one recipe (Roasted red onions) that I found in Donna Hay’s book; Off the Shelf; Cooking from the pantry. I discover and bought this book in my last vacation, and was love at first side. Her recipes are seldom difficult. In fact, they are simple. But she inspires beauty in her creations

Donna Hay is an Australian-based food stylist, and one of the best-known names in cookbook and magazine publishing in the world. Donna Hay inspired a new trend in cookbooks; clear close-ups of food. This focus on the food has made her cookbooks bestsellers, for although the recipes may seem simple, the mouth-watering photos.

. Selling over 3 million copies worldwide her books are renowned for their fresh style, easy-to-follow recipes and inspirational photography. She was named one of the ‘Magnificent Seven' cookbook authors by the judges of the Gourmand World Cookbook Award in January 2007.

Roasted Red Onions & Cheese tart

Pate Brisee

(Savory dough pie)

350 g all purpose flour

½ teaspoon salt

220 g unsalted butter, chilled, and cut into small pieces

¼ to ½ cup ice water

In a food processor, place the flour, salt, Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour ¼ cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds.

Turn the dough out onto your work surface and gather it into a ball. Roll in foil; refrigerate for 2 to 24 hours before using.

For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.

For the roasted Onions

Ingredients

6 medium red onions, peeled and halved 2 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar Pinch salt 1/4 teaspoon black pepper

Preparation

Preheat oven to 200°C.

Arrange onions, cut sides down, in a baking pan or on a broiler pan

Sprinkle with a generous pinch each of salt and pepper. Pour over the balsamic vinegar and olive oil. Roast in the oven for 30 minutes or so, turning them (with tongs or a wooden spoon) and basting half way through cooking. When the onions are ready, they should be deep purple in color.

For the cheese filling

100g Taleggio cheese, fontina, or similar semi-soft cheese, chopped

200g cream cheese

2 eggs yolk

Mix all ingredients and spoon on crust pre baked for about 10 minutes. Top with onions and bake about 30 minutes in Pre heat oven (220C)