Caramelised Onion Tart
User Reviews
4.8
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Total Time
50 mins
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Servings
6 servings
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Calories
628 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Vegetarian
Caramelised Onion Tart
Description
This tart starts with a wholemeal shortcrust pastry made by processing cold butter into wholemeal flour, then binding with egg yolk and chilled water to form a firm dough. After chilling, the dough is rolled out and blind baked until lightly golden. The filling combines caramelised onions cooked slowly with butter, balsamic vinegar, and brown sugar to bring natural sweetness and complexity. Sharp cheddar cheese adds a tangy, rich flavor while eggs, cream, and milk create a custard base. Thyme and seasoning round out the flavor profile.
The tart is baked again to set the filling, resulting in a silky texture within a rustic crust. It makes a rich lunch or dinner dish and pairs well with a simple green salad. Variations can use different cheeses like Gruyere or goat cheese to alter the profile.
For a professional finish, trimming the edge of the pastry by rolling the pin over the tart tin is recommended. This tart benefits from the slow caramelisation to develop its distinctive flavor.
Ingredients
- WHOLEMEAL SHORTCRUST PASTRY
- 1 ¾ cups wholemeal flour whole wheat, 250g
- ¾ cup butter 180g, cold
- 1 egg yolk
- 2 tbsp water chilled
- FILLING:
- 3 onion peeled and chopped, large
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 tbsp butter
- 1 ⅓ cups cheddar cheese grated, 150 g, sharp
- 2 egg
- 1 egg yolk
- ⅔ cup cream 150ml
- ¼ cup milk 50ml
- 3 tsp thyme picked, leaves
- salt to taste
- black pepper to taste
Instructions
- Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
- Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line a 30cm loose bottomed tart tin with the pastry, making sure to press into the sides, and trim the excess. Refrigerate for 15 minutes.
- Preheat the oven to 180 celsius (355 Fahrenheit) and line the tart with baking paper and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.
- To make the caramelised onions, heat a large frying pan over a medium low heat and add the butter before adding the onions and reduce the heat to low. Cook for 10 minutes before adding the balsamic, 2 tsp of the thyme leaves and brown sugar. Cook for a further 10 minutes until caramelised. Set aside to cool.
- In a bowl add the eggs and egg yolk along with the cream and milk and whisk to combine. Season to taste.
- Place the onions in the base of the tart and spread evenly over the base. Sprinkle with the grated cheese before topping with the egg mixture. Finally, sprinkle with the remaining thyme leaves. Bake for 15 to 18 minutes or until the filling is just set.
Notes
- Run a rolling pin over the top edge of the tart tin to trim excess pastry for a neat finish.
- Substitute the cheddar cheese with Gruyere or goat cheese for different flavor variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 39g | 13% |
| Protein | 15g | 30% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 218mg | 73% |
| Sodium | 426mg | 18% |
| Potassium | 313mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1580IU | 32% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 252mg | 25% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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