Onion Tart

"This onion tart is always a success, as an appetizer, lunch or part of a buffet. I also make it for us as a main-course and serve it with a salad. What I really like about it is the cheese in the pastry. Serve it warm or cold, both is nice but you might have a preference. I found this recipe in 1978 and it is from Delia Smith."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:
1hr 35mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Sift the flours, salt; mustard powder and cayenne into a bowl, and then rub in the margarine until you get a crumbly mixture.
  • Stir in the cheese and add enough cold water to make dough that leaves the bowl clean.
  • Wrap the dough in plastic and put in the fridge for 30 minutes.
  • Melt the butter in a heavy based frying pan, add the onions, get them coated in the butter, cook them uncovered on a medium heat for approx 30 minutes, they have to be reduced and turned a deep brown.
  • Stir from time to time, if they are still pale at the end of the cooking time, turn up the heat and cook for another 10 minutes until they have the right color.
  • Preheat oven to 350F and put a baking sheet in the oven.
  • Grease an 8 inch fluted flan tin, roll out the pastry and line the tin, prick the base with a fork, place the tin on the baking sheet in the oven and bake for 15 minutes.
  • Remove from the oven and brush with some beaten egg (from the filling) return to the oven for 5 minutes.
  • Then spread the onions all over the base of the flan, mix the eggs with the milk, salt and pepper, and pour as much as possible over the onions, you might have some left it depends on how much the onions have reduced.
  • Sprinkle the cheese over the top and bake for 30 minutes (on the baking sheet again) or until the filling is golden brown and puffy.

Questions & Replies

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Reviews

  1. Patchwork Dragon
    Didn't know whether to post a review for this as I only used the filling, with ready made pastry. But the filling was delicious,I'm sure it would be even more so with the pastry from the recipe!
     
  2. cucinatrix
    Nice, even flavors. Wouldn't overpower anything else. I might consider a bit of something (more cayenne?) to add a bit of a bite. Very mild. Thanks!
     
  3. Elisa72
    I can't believe I never reviewed this! I've made it MANY times and we just LOVE it! The pastry is different and delicious, and converts well to gluten free with the substitution of a gluten free flour mix. We are sweet onion fanatics, so when it's sweet onion season I pull out this recipe and use it over and over until the sweet onions are gone! This year we're growing our own sweet onions - I can't WAIT for them to be ready to be made into tarts! Thanks for a terrific recipe!
     
  4. COOKGIRl
    I baked these as tartlettes in individual muffin tins. Replaced the cheddar cheese with gorgonzola and added a bit of fresh parsley and fresh chives to the egg mixture. For the onion I used a Vidalia from Georgia and added a pinch of sugar to help in carmelizing. We loved the carmelized onions! I went crazy with the cheese and added perhaps a bit too much to the crust. But we love cheese so it was really no problem. It just wasn't as flaky. My goof! Served these tarts on a bed of lightly sauteed mix of greens; turnip, mustard, spinach and collard with pasta on the side. I was relieved that I didn't have to go out and buy a special pan to make these tarts. Thanks for sharing a yummy recipe! CG
     
  5. PaulaG
    Served this room temperature as an appetizer. Everyone loved it even my guests who didn't like onions. I liked the fact that it could be served either hot or cold. I am sure I will make this again. That wonderful crust--well I re-rolled the scraps, rolled it up jelly roll fasion, sliced into small circles and cooked them in the toaster oven. Wonderful little nibblers while I prepared dinner!
     
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Tweaks

  1. COOKGIRl
    I baked these as tartlettes in individual muffin tins. Replaced the cheddar cheese with gorgonzola and added a bit of fresh parsley and fresh chives to the egg mixture. For the onion I used a Vidalia from Georgia and added a pinch of sugar to help in carmelizing. We loved the carmelized onions! I went crazy with the cheese and added perhaps a bit too much to the crust. But we love cheese so it was really no problem. It just wasn't as flaky. My goof! Served these tarts on a bed of lightly sauteed mix of greens; turnip, mustard, spinach and collard with pasta on the side. I was relieved that I didn't have to go out and buy a special pan to make these tarts. Thanks for sharing a yummy recipe! CG
     

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