Ingredients

• 1 whole yellow onion
• 2 cloves garlic
• 1 sprig thyme
• 1g truffle oil
• 1g olive oil
• Salt
• Pepper
• 1pc puff pastry, cut into a circle

For the onion marmalade 

• 1 yellow onion, diced
• 100ml verjus
• For the truffle emulsion
• 125g truffle juice
• 60g truffle oil
• 6g Dijon mustard
• 20g truffle puree
• 12g banyuls vinegar
• 1 ½ pcs pasteurized whole egg, soft boiled
• 400g olive oil

For the garnish 

• 1g spring onion, sliced
• 1g truffle, sliced

Method

1. In a mixing bowl, season the onion with truffle oil, crushed garlic, salt, pepper and thyme.
2. Wrap the onion and all ingredients in aluminium foil.
3. Pre-heat the oven to 120°C and roast the onion approximately 4 hours until soft.
4. Cool and cut into half length-wise.
5. Cover the onion with the puff pastry round. Brush the pastry with egg yolk.
6. Pre-heat the oven to 170°C and bake the onion tart for 10-15 minutes until the puff is golden brown and cooked.

For the truffle emulsion 

1. Place all ingredients for the emulsion in a food processor. Mix until emulsified. Season to taste.

For the onion marmalade 

1. Simmer the onion and verjus in a saucepan until soft and reduced to a syrup-like consistency.

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