Caramelised onion tart
Slow-cooked onions give this tart its luxurious finish
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour
Vegetarian
- Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to the thickness of a £1 coin and use it to line a rectangular tart tin (approx 34cm x 12cm). Line the pastry with baking paper and fill with blind-baking beans. Bake for 15 minutes, remove the beans and paper and cook for 10 minutes. Cool.
- Meanwhile, melt the butter in a large pan. Add the onions and cook over a low heat, stirring occasionally until they are golden and meltingly soft (this will take about 20 minutes so be patient). Whisk together the cream, eggs and cheese and season well. Stir in the onions then pour into the pastry case. Slide back in the oven for 15-20 minutes until the filling is just set. Serve warm.
Making it look good
Bake the tart in a long rectangular tin so you can serve perfectly neat uniform slices that make a change from wedges.
Per serving
736 kcalories, protein 14.7g, carbohydrate 47.4g, fat 55.5 g, saturated fat 27.2g, fibre 3g, salt 1.45 g
Recipe from olive magazine, March 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/5267/
http://www.bbcgoodfood.com/recipes/5267/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 500g all-butter shortcrust pastry
- 75g butter
- 3 large onions (about 600g), sliced
- 142ml pot double cream
- 3 eggs
- 100g Gruyère , grated
Search Good Food
Roast duck legs with sweet potato mash
Duck legs are a much cheaper option than duck breasts and are really easy to cook
11
ratings
Advertisement
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour
Vegetarian
Ingredients
- 500g all-butter shortcrust pastry
- 75g butter
- 3 large onions (about 600g), sliced
- 142ml pot double cream
- 3 eggs
- 100g Gruyère , grated
Per serving
736 kcalories, protein 14.7g, carbohydrate 47.4g, fat 55.5 g, saturated fat 27.2g, fibre 3g, salt 1.45 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
07 October 2008
Zoe rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 May 2009
MrsWife rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 July 2009
172leymoor rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
05 October 2010
Lisalou commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
17 September 2011
Wenders rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.