French onion tart; Burgundian fish stew

This onion tart makes a great main course served warm with salad – or you can cut it into smaller pieces to eat as a snack.

French onion tart. Picture: Guy Bailey

This onion tart makes a great main course served warm with salad – or you can cut it into smaller pieces to eat as a snack. The fish stew is adapted from a recipe by Julia Child.

French onion tart

2 sheets ready rolled shortcrust pastry

150g grated Gruyère cheese

2 teaspoons finely chopped fresh thyme

3 teaspoons chopped fresh chives

3 anchovies (in oil)

3 medium brown onions

2 tablespoons thick cream

3 tablespoons unsalted butter, diced

Preheat oven to 180°C (fan) and line two baking trays with non-stick baking paper. Place a sheet of pastry on each of the trays. Sprinkle with cheese right to the edges, then sprinkle with herbs. Drain anchovies and roughly chop, then dot over the tart; refrigerate while you prepare the onions. Halve and peel onions, and very thinly slice into half-moons, keeping them intact as much as possible. Arrange onion half-moons on pastry in rows, barely overlapping; brush lightly with cream. Dot with butter and sprinkle with salt and pepper. Bake for 30-40 mins or until the tart is golden and browned. (Cover with foil if the tart is getting too brown during baking.) Let it cool slightly then cut into squares to serve warm or at room temperature. Serves 4-6

Burgundian fish stew

1 tablespoon olive oil

2 eshallots, chopped

100g diced fatty bacon or pancetta

1 bay leaf

½ teaspoon thyme

1 clove garlic, crushed

1 cup white wine

2 cups fish, chicken or vegetable stock

400g small mushrooms, sliced

800g white fish, cut into cubes

Heat oil in a frying pan over medium heat; add eschallots and bacon or pancetta. Cook, stirring occasionally, until eshallots are soft, translucent and just beginning to caramelise. Add herbs, garlic, wine and stock. Add sliced mushrooms to pan, bring to the boil, then reduce heat and simmer until tender (10-15 minutes). When nearly ready to serve, add fish and simmer for 7-8 minutes until just done. Season to taste and serve with crusty bread. Serves 3-4