The ultimate makeover: Onion tart

The ultimate makeover: Onion tart

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(21 ratings)

Prep: 25 mins Cook: 50 mins


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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    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



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

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


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

    • 1 tsp Dijon mustard
    • 25g gruyère



      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 is a dairy product made from separating whole milk or cream into fat and…

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


    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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    31st May, 2020
    I had to make a few changes because I couldn't get all the ingredients but it still worked out really well! Very easy to make, especially if you just push the dough into the tin and then smooth it with a wet spoon to even it out. I didn't have self-raising flour so I used the same amount of plain flour + 2 1/4 tsp baking powder. I used a different type of hard cheese, and oregano instead of thyme. I also doubled the amount of dijon mustard as some other people suggested. Tasted great!
    21st May, 2016
    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
    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.
    26th Nov, 2014
    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's picture
    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.
    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!
    14th Dec, 2012
    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.
    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?
    1st Oct, 2012
    The texture was lovely, but did not find it that flavoursome- maybe more mustard was needed? Looks great though!
    6th Jul, 2012
    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.


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