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Wednesday, 19 March 2014

Caramelised Onion Tart

A classic French onion tart with sweet caramelised onions.  For this recipe I like to add some grated cheese into the egg mixture to enrich the filling.  Use either emmental, cheddar or, my favourite, comte cheese.

To make a 26cm tart here's what you need; 1 quantity short crust pastry (pastry recipe), 4-5 medium onions, 1 clove garlic, 4 large eggs, 25ml double cream, handful grated cheese, 50g butter, white wine vinegar, salt & pepper to season.

Pre-heat your oven to 200C.  Once you have made your pastry and rested it, roll it out to line your tart case, cover with parchment or foil weighed down with baking beans and bake "blind" for 10 minutes.  Remove from the oven and allow to cool a little. 

Turn the oven down to 170C.  Peel and slice the onions and the garlic add to a pan with the butter and cook slowly over a medium to low heat.  Allow the onions to cook down for 15 minutes, stir occasionally so they don't stick.  Stir in a tablespoon of the vinegar and continue to cook for a further 5 minutes.  The onions should be soft and sweet.  You don't need to add sugar as the onions will release their natural sugars.


In a jug mix the eggs with cream and season with salt & pepper.
Evenly spread the onions in the tart case and pour in the egg mixture and top off with the grated cheese.  Bake in the oven for 15 minutes.