4.8 from 78 votes
Caramelised Onion Tart
The Caramelised Onion Tart features a homemade wholemeal shortcrust pastry filled with sweet balsamic caramelised onions, sharp cheddar cheese, eggs, cream, and fresh thyme. The filling is creamy and savory with a balance of sweetness from the onions and depth from the cheese and herbs. The pastry is flaky but hearty, complementing the rich filling for a satisfying tart.
Total Time
50 mins
Servings:
6
servings
Calories:
628 kcal
Course:
Side Dish, Main Course, Appetizer
Cuisine:
Vegetarian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 628
% 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.