- Classic Dish
- Party food
- Serve hot or cold
This classic tart is one of my favourites which I do not make nearly often enough. It is perfect for alfresco eating and makes a fabulous weekend lunch served with buttered new potatoes and a mixed salad or green beans. It is also great for picnics.
Similar to a Quiche Lorraine this gets most of its flavour from the onions which need to be cooked gently first until they begin to caramelise. Don’t be tempted to hurry it along as the onions may burn and take on a bitter flavour. We want the lovely sweet notes from the sugars in the onion as they begin to caramelise. Take your time on this step, the end results are worth it.
To make a great shortcrust pastry check out my guide How To Make Shortcrust Pastry for detailed instruction and lots of tips.
I like to add some cheese, and Gruyere is my favourite for this dish as it has a lovely “nutty” flavour which works well with the sweet onion. If you are making it for a vegetarian you will have to use a vegetarian cheese instead.
- 200 g plain flour
- 100 g butter
- cold water to mix
- 25 g butter
- 2 tbsp olive oil
- 900 g onion halved and thinly sliced
- 2 large eggs
- 150 ml single cream
- salt and freshly ground black pepper
- pinch grated nutmeg
- 75 g gruyere cheese grated (or a vegetarian cheese)
- Place the flour in a mixing bowl. Cut the butter into cubes and add to the flour.
- Using your fingers, rub in the butter until the mixture resembles fine bread crumbs.
- Add enough water to mix to a firm dough. Cover your pastry and allow to rest for at least 15 minutes before rolling out and using as required.
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Roll the pastry and use to line a deep 20cm flan tin. Prick the base of the flan and chill for 15 minutes.
- Line the case with baking parchment and baking beans and bake for 10 minutes. Remove parchment and baking beans and bake for about 5 minutes until the pastry case is pale golden.
- Reduce the oven temperature to 180℃ (160℃ fan)/400°F/gas mark 4.
- Meanwhile, melt the butter with the oil and cook the onions slowly for about 15 minutes until the onions are soft and just beginning to caramelise and brown.
- Beat the eggs and cream together with salt, pepper and a pinch of nutmeg.
- Spread the onions in an even layer in the pastry case and sprinkle the cheese on top.
- Carefully pour in the egg mix bake the tart on the baking sheet for about 40 minutes until the filling is firm and golden, and the pastry crisp. Serve warm or cold.