Caramelised onion tart

Caramelised onion tart

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(5 ratings)


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Cooking time

Ready in 1¼ to 1½ hrs

Skill level



Serves 4

This tart is luscious and tasty, there’s very little shopping involved and everyone seems to love it

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving



  • 375g pack ready-rolled shortcrust pastry
  • 500g onions, finely sliced
  • 3 tbsp olive oil
  • few sprigs thyme, leaves only
  • 3 eggs
  • 300ml milk
  • 100g ready grated emmental

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  1. Heat oven to 190C/fan 170C/gas 5. Slide a baking sheet in to heat. Roll the pastry out enough to line a deep 20cm flan tin or a shallow 23cm one. Chill for 10 mins.
  2. Put a few balls of crumpled foil in the base of the pastry case and bake on the baking sheet for 10 mins. Remove the foil and bake for 5 mins more, until light golden.
  3. Meanwhile, cook the onions in the oil until starting to soften, then add thyme, pepper, and salt if you want to. Cook slowly for about 15 mins until the onions are soft and tinged brown.
  4. Beat the eggs, beat in the milk and half the cheese and some pepper. Spread the onions over the flan case and pour in the egg mix. Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry crisp. Serve warm or cold.

Recipe from Good Food magazine, March 2005

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Show comments
Gluten Free Spirit's picture
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I made this for a buffet and it was lovely. A couple of alterations: used ready made gluten free pastry to make it suitable for coeliacs; changed the emmental to a strong cheddar for zing; added a dash of sherry vinegar and a sprinkle of sugar to the onions to really caramelize them. It was gorgeous and got plenty of appreciative comments.

rachelmike's picture

how very easy and lovely tasting xx a quick recipe

hayley-sumner's picture

I added Balsamic vingear and garlic and a variety of cheese's to this recipe and it was lovely!

mastmead's picture

This is a really tasty dish, but I think when I make it again I would add more onion and change the cheese.

clur79's picture

I made this with high hopes but I'm afraid that it was really disappointing.

melanieharvey's picture
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I don't think I've made a quiche or tart like this since school, but so tempted by how it looked in the mag. It was so easy, and it tasted fantastic, my husband loved it. I made one a couple of nights ago using Gruyere as I didn't have any Emmental, thinking it would last two nights! no chance - all gone in one go! Looks like I'll have to make another tonight - will try Emmental this time

nicolerobinson's picture
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Really thought this would taste better than it did.

annemiek's picture
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This is a great tart. The non-vegetarians in my family loved it as well as the vegetarians. I made the pastry myself but if you don't have time you can always use ready-made. Great recipe, and freezes well too.