Onion Tart Recipe

Name: Onion Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g (12 ounces/2 1/3 cups) plain (all-purpose) flour; 180 g (6 1/2 ounces) cold unsalted butter, chopped; 2 tablespoons cold water; 1 kg (2 pounds 4 ounces/about 6) brown onions, roughly chopped or sliced; 60 ml (1/4 cup) olive oil; 4 egg yolks; 250 ml (1 cup) pure cream (35% fat); Pinch of freshly grated nutmeg; Sea salt and freshly ground black pepper; 26-28 cm (10 1/4-11 inch) tart (flan) tin with a removable base

Servings: persons

350 g (12 ounces/2 1/3 cups) plain (all-purpose) flour
180 g (6 1/2 ounces) cold unsalted butter, chopped
2 tablespoons cold water
1 kg (2 pounds 4 ounces/about 6) brown onions, roughly chopped or sliced
60 ml (1/4 cup) olive oil
4 egg yolks
250 ml (1 cup) pure cream (35% fat)
Pinch of freshly grated nutmeg
Sea salt and freshly ground black pepper
26-28 cm (10 1/4-11 inch) tart (flan) tin with a removable base

1
To make the pastry, process the flour, butter and water together in a food processor for a few minutes until a rough dough forms. Remove, wrap in plastic wrap and refrigerate for 30 minutes.
2
Preheat the oven to 180u00b0C (350u00b0F/Gas 4).
3
Roll the dough out on a floured bench and gently press into the tin. Trim the pastry to fit and reserve the left-over pastry to patch any cracks.
4
To blind-bake the tart, line the pastry shell with foil and fill with baking weights or uncooked rice or beans. Bake until cooked, about 20 minutes. Remove the foil and weights and bake for an additional 15-20 minutes until lightly golden. If there are any cracks, patch with the left- over pastry.
5
While the tart shell is baking, prepare the filling.
6
In a large frying pan over low to medium heat, saute the onion in the oil until very soft and light brown. This may take up to an hour. Set aside to cool slightly. Beat the egg yolks with the cream. Add the nutmeg and season well with salt and pepper. Stir the onion through the cream mixture.
7
Carefully fill the pastry shell with the filling, place in the oven and bake for 40-45 minutes, or until the filling is set. Serve warm or at room temperature.

1232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 350 g (12 ounces/2 1/3 cups) plain (all-purpose) flour, 180 g (6 1/2 ounces) cold unsalted butter, chopped, 2 tablespoons cold water, 1 kg (2 pounds 4 ounces/about 6) brown onions, roughly chopped or sliced, and more.

Yes, Onion Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Onion Tart

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