The ultimate makeover: Onion tart

The ultimate makeover: Onion tart

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(18 ratings)

Prep: 25 mins Cook: 50 mins

Easy

Serves 6
Angela Nilsen reinvents a buffet favourite to make it far healthier – a lovely dish for spring

Nutrition and extra info

Nutrition: per serving

  • kcal309
  • fat17g
  • saturates7g
  • carbs33g
  • sugars8g
  • fibre2g
  • protein9g
  • salt0.84g
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Ingredients

    For the filling

    • 2 large red onions (550g/1lb 4oz total weight), halved lengthways
    • 2 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 2 medium eggs
      Eggs

      Egg

      egg

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

    • 200ml carton half-fat crème fraîche
    • 1 tsp thyme leaves

      Thyme

      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 1 tsp Dijon mustard
    • 25g Gruyère
      Gruyère

      Gruyère

      groo-ee-yeah

      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    For the base

    • 175g self-raising flour
    • 25g cold butter, cut in small pieces
      Butter

      Butter

      butt-err

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

    • 100g natural yogurt
    • 4 tbsp semi-skimmed milk

    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.

    2. 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.

    3. 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.

    4. 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.

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    Comments, questions and tips

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    shinobidef
    21st May, 2016
    5.05
    I don't really like quiche, except those Higgidy ones, so took a bit of a chance with making this and it was lovely! Served with roasted new potatoes, homemade olive oil bread and a rocket and tomato salad with balsamic. I only had a 23cm springform tin so I used that, and just pushed the pastry into the tin without rolling. I added slightly more mustard and cheese, and think it was spot on for my tastes, although I did let it cook for a little longer. Will definitely make again and would try adding smoked bacon, or maybe feta and roasted red peppers instead of gruyere. As someone else has asked, could either creme fraiche OR yoghurt could be used for both filling and pastry? As they can only sit in the fridge for 3 days, it does mean having to plan specific meals to use them up....unless the cooked quiche could be frozen, so you could make 2 and then freeze one?
    Frances Claire
    13th Apr, 2015
    5.05
    A simple delicious recipe! I substitued white onions for red onions since I didn't have any red ones and it was still great. I followed the previous tip about using the sheets of cling film to roll the pastry which worked very well.
    helmi
    26th Nov, 2014
    5.05
    I love this recipe! I do tend to burn the onions slightly every time I make it but it always turns out nice. Never bother rolling the pasty, I just tend to squish it into the tin. It does stick to your hands so flour them liberally. I am just waiting for a slightly adapted tart to come out of the oven (red onion, spinach and goats cheese). We'll see if it as nice as the original recipe :)
    goosegirl123
    25th Jul, 2013
    I've just taken this out of the oven and it smells great. I can't wait to try it! I didn't use the pastry recipe given as I had no yogurt but I'll try it next time. I used a little more cheese than the recipe stated as several people had said there was not enough in the original recipe but if it tastes as good as it smells it'll be a winner.
    gaia1977
    7th Jul, 2013
    Lovely & easy to make , adding the yougurt to the base made it very quick to work and easier to roll .we all enjoyed it with a nice salad ! Added a bit more salt and pepper and doubled the amount of cheese to give it more taste .will definetly make again and use the same base for other tarts!
    bsbdesja
    14th Dec, 2012
    5.05
    Really nice recipe, was surprised at how quick and easy it was! Like someone before me I didn't roll the pastry out, just pressed it out into the tin with my fingers, and it turned out lovely! Going to make it again at Christmas for the family.
    abbicharlotte9
    20th Oct, 2012
    This looks really yummy, looking forward to trying it when I can get the ingredients. Would it work putting extra crème fraîche in the pastry instead of the yogurt as I'd rather not have to buy both especially for this?
    juliakm15
    1st Oct, 2012
    3.05
    The texture was lovely, but did not find it that flavoursome- maybe more mustard was needed? Looks great though!
    missycharlie
    6th Jul, 2012
    5.05
    You would never know this was a healthy option as yummy! Although I did add a bit of grated parmesan on top too. Served up the next day as part of a beach picnic and everyone ate it all up. The 'taste the difference' one part went in the bin.
    nikkibrooks
    26th May, 2012
    5.05
    I hate making pastry so this scone base appealed to me, it was an easy to make quiche but took me longer than 25 mins. The middle was so creamy and tasty and went well with the scone base, tasted even better the next day for lunch, will definitely make again.

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