Caramelised Red Onion & Pine Nut Tart

READY IN: 1hr 5mins
Recipe by JustJanS

A nice easy tart, suitable for a light lunch.

Top Review by French Tart

I am SOOOO surprised that this has only been made ONCE before in 8 years! This is JUST the kind of food I love............simple ingredients that are allowed to shine individually, we BOTH loved this Jan. I made a FEW small changes, to allow for less fat, even though it is good fat, I used spray olive oil in between the filo layers and also used 15% reduced fat liquid creme fraiche. Other than that, this was made as posted and was just brilliant. We ate this as part of a meze style lunch with dips and salads, and still have half left for tomorrow. Made for Make my Recipe in the Oz/Kiwi forum and the Under Cover event in the Photo's Forum, and a keeper for me thanks Jan! Karen :-)

Ingredients Nutrition


  1. Lightly brush a 19cm slab pan with a little of the olive oil.
  2. Preheat your oven to 180°C.
  3. Melt the butter in a frying pan over a medium to high heat.
  4. Add the onions and cook stirring for 10 minutes or until soft.
  5. Add the vinegar and sugar and stir to combine.
  6. Cook stirring occasionally for 8-10 minutes or until the liquid evaporates, and onions caramelise.
  7. Set aside to cool slightly for about 5 minutes.
  8. Whisk together the eggs, cream and the salt.
  9. Place the phyllo pastry on a clean surface, and-working very quickly- brush each sheet with a little olive oil and fold in half crossways.
  10. Place phyllo crossways in pan to line base and 2 opposite sides.
  11. Repeat with the remaining 3 sheets until all of the base and sides are covered.
  12. Spread onions over pastry, then the cream mixture, then sprinkle with the nuts.
  13. Bake the tart, covered with foil in the preheated oven for 15 minutes, then uncover and bake for a further 15 minutes or until set.
  14. Leave to cool for 10 minutes in the pan before cutting into 4 pieces to serve.
  15. Serve with a salad of green leaves.

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