Onion and sapa tart by Nudo, Loro Piceno | Le Marche and Food | Scoop.it

Sapa is an authentic, rare and unique Cooked Grape Must dressing . Sapa dates back to Roman times and reigns from the lesser known Italian region of Le Marche. The word Sapa derives from 'Sapore' which in Italian means 'taste'. Sapa is a delightful condiment dressing which can be used on both sweet and savoury dishes. Here a delicious tart proposed by Cathy from Nudo, a Le Marche/UK Company that produces also Sapa.

Ingredients for 4

  • Onions – 800g
  • Butter – 50g
  • Olive oil – 2 tablespoons
  • Sapa – 10ml
  • Puff pastry – 200g
  • Parmesan – 60g
  • Thyme – couple of sprigs

Preheat the oven to 180ºC /gas mark 4. Peel the onions and cut into thick rings. Put them in a pan with the butter and oil over a low heat for 20–30minutes. Near the end add the sapa.

Lay the pastry over a flan dish. Cover with oven-proof paper weighed down with some baking beads (or any dry beans you can get your hands on), and whack in the oven for 10 minutes.

When the flan is back out of the oven lay down a base of shaved parmesan and then add the onion mix. Sprinkle some chopped-up thyme over the top and cook for 15–20 minutes at 180ºC /gas mark 4.