Onion Tart is a staple recipe of mine and is always a hit. It is also an ever changing, depending on what’s available at the market’s I attend or what’s in my fridge! See below for some suggestions.
300g of all butter shortcrust pastry
A knob of butter
2 tablespoons of olive oil
1kg of onions halved and finely sliced
2 free range eggs
Finely chopped fresh thyme
300ml of cream
50g of pecorino or any other hard cheese
Sea salt and black pepper
Preheat the oven to 190ºc. Lightly grease a deep flan dish (23cm/9”) and line with the rolled out pastry. Line the pastry case with baking paper, fill with dried beans and bake blind for 15 minutes. Meanwhile, in a large frying pan heat the butter and oil over a medium heat, add the onions and thyme, cover and gently fry for about half and hour until the onions are completely softened but pale in colour.
In a bowl, beat the eggs and cream, add the cheese, thyme and season. When the onions are cooked allow to slightly cool before stirring in the cream mix. Spoon the mixture over the pastry case and bake for 25-30 minutes until lightly browned and set. Serve with a simple rocket salad, a chilled glass of white and lots of girlie chat!
Onion Tart offers an endless amount of possibilities. Feel free to play about with this recipe and experiment with the season’s finest, or with what you happen to have in your fridge. Change the white onions for red onions and add smoked bacon lardons; add different herbs such as basil, dill, rosemary or sage. Try tomatoes, olives, anchovies or peppers. Use different cheese… feta, mozzeralla, blue, gruyere, ricotta or goat’s cheese. See what fish is in season – salmon or crab meat are both delicious
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