Ultimate onion tart

Ultimate onion tart

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(23 ratings)

Prep: 15 mins Cook: 1 hr

More effort

Serves 6
This simple quiche is a classic veggie favourite

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal623
  • fat50g
  • saturates26g
  • carbs35g
  • sugars0g
  • fibre3g
  • protein10g
  • salt0.59g
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  • 300g shortcrust pastry, thawed if frozen
  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 900g onion, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 medium egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml double cream
  • 40g vegetarian Parmesan -style cheese, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.

  2. Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.

  3. Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

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Comments (30)

OPERAKAT's picture

Vegetarian Parmesan cheese? What is a non vegetarian cheese?

ofr's picture

Usually Parmesan cheese isn't vegetarian due to the rennet that is extracted from a calf's stomach. Vegetarian Parmesan is made with microbial rennet. You can use either of those if you don't care.

lizleicester's picture

I found I could cut down all the timings and the result was delicious (even without the cheese which I left out because it needed to be dairy free and hence I swapped the cream for a dairy free version).

lilskittle's picture

This tart is divine, I substituted the cream for half milk, half (lightest) cream cheese.
Will definitely be making this again, it was so easy to make too!

KED's picture

This was great and so simple! I didn't have any double cream so but I had mascapone and cream cheese which I loosened with a little milk, I also used a little nutmeg, perfect for lunchboxes! I love the comment below about putting some blue cheese with this, which I will try next time.

Nicky2010's picture

Made this as individual tartlets. Delicious!

katietindall's picture

Absolutely lovely - made it to take to a friends birthday garden party. Great reviews. Add plenty of Salt & Pepper! Will definitely make again......soon!

karencap's picture

absolutely delicious! substituted double cream for single to cut the calories. cut it into portions and froze, defrosted fine.

simbasurrey's picture

Made it today for lunch and it went down a treat! I added extra oregano and nutmeg plus extra Parmesan. Will be making this again.

msmooo's picture

Made a double batch, but using shop bought pastry. I really liked this dish, husband thought it was a bit sweet, but nothing left on guests plates. So guess it was a hit. I will be making it again, may even try a little blue cheese.

woody36's picture

Gorgeous! Creamy and tender and so beautiful with a golden brown top! Was lovely the next day too and I'll remember to make it for a picnic when summer comes around again! My veggie friends loved it when I made individual versions for them as a dinner party main course - gratifyingly easy!

sooz71's picture

Delicious will be making again.

shaz53's picture

Made this with one red and one white onion, no cream, just semi-skimmed milk, 3 eggs to 1/2 pint milk, made my own potato pastry for a tasty gluten free vegitarian quiche - lovely.

kerrylread's picture

Thank you, perfect suggestion.

ninotchka's picture

Absolutely adorable!!! It was devoured in a few minutes at a party.... I did add more salt and decided to put some nutmeg in it, which I think it always compliments white creamy sauces and dishes...

confused_chef's picture

Made this the other day and it turned out really good. Sadly we ended up eating it almost all between the two of us with barely a slice left for the next day, so feel fat a guilty! lol

Only added half the cream and checked the seasoning before cooking and for me the balance of the sweet onions and the salty cheese was fine. Used my own pastry and all was good, enough left for another.

Now in the process of making a purple asparagus and stilton tart, but think I should have used another egg as there is not as much volume as with the onions. Oh well.

evajames's picture

As many comments suggest a delicious creamy quiche. Super with a tossed green salad for a lunch with friends. Used all the cream recommended and a deep tin. No problems setting. I keep a few chickens and they lay large to extra large eggs. Also found it easy and quick to do. Next time and I'm sure there will be one, think I will add some fresh thyme to balance the sweetness of the onions.

jammach's picture

Was very surprised at how delicious this was; better than a supermarket one I'd recently bought, about twice the size and half the cost to make. Definitely recommended.

nickyshaw's picture

I made this for my son's second birthday party and it disappeared in seconds.

I made the case from the cheesy pastry from the slow roasted pesto tart and after reading reviews made sure that I seasoned everything well.


emmajones24's picture

really delicious tart. Next time I think I'll use half parmesan and half cheddar or gruyere for a change


Questions (1)

kimindex's picture

How many medium-sized onions did people use for this, please?

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