The ultimate makeover: Onion tart
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The ultimate makeover: Onion tart

Angela Nilsen reinvents a buffet favourite to make it far healthier – a lovely dish for spring

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 50 mins

Method

  1. Slice the onions into small, thin, wedge-shaped pieces. Heat the rapeseed oil in a large, preferably non-stick, sauté or deep frying pan. Stir in the onions and fry over a medium heat for about 20 mins. Stir only occasionally so they can cook fairly undisturbed and caramelise underneath. When done, they should be well caramelised and sticky. Meanwhile, prepare the base. Heat oven to 190C/170C fan/gas 5 and put in a baking sheet. Put the flour and butter in a bowl with a pinch of salt and rub with your fingers until it resembles rough crumbs. Mix the yogurt and milk, pour it into the flour mixture and work together briefly with a knife until the dough just comes together. Remove from the bowl and gently press together to form a ball. Do not overwork the mixture.
  2. Roll dough out thinly on a lightly floured surface and use to line a 23cm round, fluted, loose-based flan tin, about 2.5cm depth, pressing it with your fingers into the flutes. Sit the tin on. If the dough is a little sticky, dust your fingers in some flour.
  3. Beat the eggs in a medium bowl, then stir in the crème fraîche, thyme, mustard and seasoning. Spoon and spread half of the onions into the lined base, season with pepper then scatter over half the cheese. Pour the egg mixture over the top, then scatter over the rest of the onions and cheese. Sit the tin on the hot baking sheet and bake for 25-30 mins until the base and filling are cooked. Remove and cool for about 10 mins, then remove from the tin and serve while fresh and warm.

PER SERVING

309 kcalories, protein 9g, carbohydrate 33g, fat 17 g, saturated fat 7g, fibre 2g, sugar 8g, salt 0.84 g

Recipe from Good Food magazine, May 2011.

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Latest comments and suggestions

  • Binder photo sherry

    17 April 2011

    sherry commented on this recipe

    My son, who does not like quiches because of the eggy texture, really liked this. It was easy to make and I prepared the base and the onions earlier in the day, so did not take long to put together to cook. Did not have Gruyere so used a small amount of strong cheddar instead. My daughter enjoyed the last slice cold the next day, and they have asked me to make it again.

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  • Binder photo sherry

    17 April 2011

    sherry rated and commented on this recipe

    5 stars

    forgot to star it

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  • Binder photo Lushious

    05 May 2011

    Lushious rated and commented on this recipe

    3 stars

    This was ok, but I found it a bit sweet. We love the ultimate makeover quiche, but found this a bit disappointing. Will not bother to make again.

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  • Binder photo cookingmama

    05 May 2011

    cookingmama rated and commented on this recipe

    4 stars

    Made this for dinner tonight and it was delicious. I used two large eggs by accident and it was fine. Wolfed down by the whole family and I have leftovers for lunch tomorrow.

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  • Binder photo cupcake

    07 May 2011

    cupcake rated and commented on this recipe

    4 stars

    I was happy with the end result, but I found it hard to make the scone case. Would make again however, the leftovers lasted me for a few days in lunches!

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  • Binder photo abi111

    08 May 2011

    abi111 rated and commented on this recipe

    5 stars

    Very yummy. The whole family enjoyed it. My base was sticky and hard to roll out, but i am awful at pastry, so i ended up prodding into the dish, but turned out lovely.

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  • Binder photo sandra

    12 May 2011

    sandra commented on this recipe

    I loved this quiche but made a bit of a variation with what i had in the fridge, I used ready rolled pastry and baked it blind, used leftover brie sliced and put in where the cheese is added, next time i make it id do more onions and also I needed more of the egg mixture.

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  • Binder photo emma4

    13 May 2011

    emma4 rated and commented on this recipe

    5 stars

    Thia was really delicious - even my meat loving husband enjoyed it! It would be great served as part of a summer buffet.

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  • Binder photo Debbie

    24 May 2011

    Debbie rated and commented on this recipe

    4 stars

    This went down a treat with my family. I roll out the pastry in between 2 sheets of cling film. That way it doesn't crack, you can get it really thin and don't need any extra flour.

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  • Binder photo lindseyballingall

    10 July 2011

    lindseyballingall rated and commented on this recipe

    5 stars

    Just made this with gluten free pastry (frozen - DS make it and most big supermarkets stock it) and it was delicious! My boyfriend is looking forward to having it again for lunch tomorrow.

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  • Binder photo drpjcooper

    06 September 2011

    drpjcooper rated and commented on this recipe

    5 stars

    Lovely tart, really delicious and the base is really tasty. Was a nightmare trying to roll it out though and ended up just shaping it out in the tin with my hands instead, which worked perfectly - would recommend others to do the same as it will save a lot of mess!

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  • Binder photo Prudence

    15 January 2012

    Prudence rated and commented on this recipe

    5 stars

    Made this last night and we both really enjoyed it, only change I made was using double the amount of cheese, and glad I did. having leftovers for lunch with salad on Monday. Initally thought yogurt a strange addition to the pastry base but it turned out great. This was a definate hit, will make again.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 50 mins

Ingredients

FOR THE FILLING

  • 2 large red onions (550g/1lb 4oz total weight), halved lengthways
  • 2 tbsp rapeseed oil
  • 2 medium eggs
  • 200ml carton half-fat crème fraîche
  • 1 tsp thyme leaves
  • 1 tsp Dijon mustard
  • 25g Gruyère

FOR THE BASE

  • 175g self-raising flour
  • 25g cold butter , cut in small pieces
  • 100g natural yogurt
  • 4 tbsp semi-skimmed milk
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PER SERVING

309 kcalories, protein 9g, carbohydrate 33g, fat 17 g, saturated fat 7g, fibre 2g, sugar 8g, salt 0.84 g

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