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Sweetbread Tart with Caramelised Onion, Pickled Grapes & Parsnip Crisps
Recipe by Sarah Todd
Try Sarah Todd's Sweetbread Tart with Caramelised Onion, Pickled Grapes & Parsnip Crisps today!
- Steps
- Ingredients
Ingredients
Tart Shell
Caramelised Onion & Onion Cream
Pickled Red Grapes
Lamb Sweetbreads
Parsnip Crisps
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Steps
- Preheat oven to 180°C.
- Heat a deep-fryer to 180°C
- For the Tart Shell, crumble the flour and butter together with fingertips until it resembles fine breadcrumbs.
- Gradually add the chilled water, just enough to bring the dough together.
- Form into a disc, wrap, and refrigerate for 30 minutes. Roll out to 3mm thickness, rest again for 10–15 minutes.
- Drape the pastry over the exterior of a 10cm tart ring. Cover with baking paper and gently press another tart ring over the top to compress. Trim the edges. Place the tart shell on a baking dish and bake for 25-30 minutes.
- For the Caramelised Onion & Onion Cream, warm oil in a large frypan on a low heat. Add the onions and a pinch of salt and cook for 30-40 minutes, until sweetly caramelised and a deep golden brown. Stir often and avoid any charring.
- Set aside 5 heaped tablespoons of the onions for serving. Add the remaining portion to the cannister of a stick mixer and blend with the butter and cream until smooth to make onion cream.
- For the Pickled Red Grapes, in a small saucepan, bring the verjuice, sugar, and a pinch of salt to a simmer.
- Place the grapes in a bowl and pour the warm pickling liquid over the grapes. Allow to pickle at room temperature for at least 30 minutes.
- To prepare the Lamb Sweetbreads, rinse sweetbreads thoroughly and trim off any fat and sinew. Pat dry with paper towel. Trim to a 3cm dice.
- Add flour to a bowl and season with salt and pepper. Toss the sweetbreads in the flour to evenly coat.
- In a large frypan, add oil on a medium-high heat. When the oil is hot, sear the sweetbreads for 2-3 minutes on each side, until the outside is evenly caramelised. The sweetbreads should be just cooked through and the centre should remain tender and juicy. Set aside on a paper towel.
- For the Parsnip Crisps, use a peeler or mandoline to thinly shave the parsnips.
- Fry the parsnip shavings for 1-2 minutes until golden and crisp. Drain on paper towel and season lightly with salt. Set aside for serving.
- To serve, spoon 2 tablespoons of onion cream into each tart shell.
- Add a heaped tablespoon of caramelised onions and arrange 4-5 seared sweetbreads on top.
- Drain the pickled grapes and garnish with the slices for acidity and contrast.
- Arrange 2-3 parsnip crisps on top for crunch.
