Onion Tart

Ingredients for Onion Tart

• 350 g (350g /300g ) plain (all-purpose) flour

• 180 g (180g) cold unsalted butter, chopped

• 2 tablespoons cold water

• 1 kg (900g 110g /about 6) brown onions, roughly chopped or sliced

• 60 ml (60ml ) olive oil

• 4 egg yolks

• 250 ml (240ml ) pure cream (35% fat)

• Pinch of freshly grated nutmeg

• Sea salt and freshly ground black pepper

• 26–28 cm (10 1/4–11 inch) tart (flan) tin with a removable base

To make the pastry, process the flour, butter and water together in a food processor for a few minutes until a rough dough forms. Remove, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C (177°C/Gas 4).

Roll the dough out on a floured bench and gently press into the tin. Trim the pastry to fit and reserve the left-over pastry to patch any cracks.

To blind-bake the tart, line the pastry shell with foil and fill with baking weights or uncooked rice or beans. Bake until cooked, about 20 minutes. Remove the foil and weights and bake for an additional 15–20 minutes until lightly golden. If there are any cracks, patch with the left- over pastry.

While the tart shell is baking, prepare the filling.

In a large frying pan over low to medium heat, sauté the onion in the oil until very soft and light brown. This may take up to an hour. Set aside to cool slightly. Beat the egg yolks with the cream. Add the nutmeg and season well with salt and pepper. Stir the onion through the cream mixture.

Carefully fill the pastry shell with the filling, place in the oven and bake for 40–45 minutes, or until the filling is set. Serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.