Caramelised onion tart
This indulgent caramelised onion and gruyère tart is the perfect dish for a veggie lunch or to bring along to a picnic. It feeds 6 so there's plenty to go around, serve with Piccolo tomatoes to contrast the richness of the tart.
Ingredients
- 500 g all-butter shortcrust pastry
- 75 g butter
- 3 large onions sliced (about 600g)
- 142 ml pot double cream
- 3 eggs
- 100 g gruyère grated
Instructions
- 1
Heat the oven to 190c/fan 170c/gas 5. Roll out the pastry to the thickness of a £1 coin and use it to line a rectangular tart tin (approx 34cm × 12cm). Line the pastry with baking paper and fill with blind-baking beans. Bake for 15 minutes, remove the beans and paper and cook for 10 minutes. Cool.
- 2
Meanwhile, melt the butter in a large pan. Add the onions and cook over a low heat, stirring occasionally until they are golden and meltingly soft (this will take about 20 minutes so be patient). Whisk together the cream, eggs and cheese and season well. Stir in the onions then pour into the pastry case. slide back in the oven for 15-20 minutes until the filling is just set. Serve warm.
Cook it from the original
This recipe comes from olivemagazine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on olivemagazine.com