White Onion Tart Recipe

White Onion Tart Recipe

With inspiration from the Great British Bake Off, here is a favourite, simple but tasty bake.

Shortcrust Pastry  

350g flour
1 tsp salt
225g diced cold butter
60ml iced water
1 egg

The Onion Filling: 

8 onions
100g butter
Handful of thyme tied up
9 egg yolks
750ml double cream
1 large glass of Red Wine



1. Combine the flour, salt and butter until they are breadcrumb consistency, you can use a food processor for this.
2. Add the egg and cold water, mixing to a dough.
3. Leave to rest for an hour in the fridge wrapped in cling film.
4. When the pastry has rested, roll it out until it is a 0.5cm thick. Line a 12 inches pastry ring then leave to rest for a further 30 minutes.
5. Fill the tart with pastry beans and blind back for about 15 to 20 minutes on 180 degrees C till the pastry is golden brown.

The Onions 

1. Slice the onions as fine as possible, then place them in a solid bottom pan with butter, thyme and seasoning. Cover and simmer gently on a stove for about 1 hour on a low heat. Stir regularly to avoid the filling sticking to the pan.
2. Once the onions are soft, drain any excess liquid off then and leave to cool a little.

The egg mix for the tart

1. Combine the egg yolks and the cream and season with salt and pepper.
2. When the onions have cooled add to the cream mix and fill the tart shell with the mix.
3. Add the onions and ensure they are well mixed with all of the cream.
4. Bake in oven at 140 degrees celsius for 45 minutes until it is golden brown and the tart has a set.
5. Take out of oven and leave to cool for 1 hour before serving.

TIP: All of this can be done in a day for a stress-free dinner party. The pastry and the tart can be done the day before, as well as the onions. All you need to do on the day is bake the tart a couple of hours before the dinner party.

Serving Suggestion 

The white onion tart goes well with a simple (yet tasty) walnut, pecorino and endive salad. To make this, dice some pecorino cheese, toast walnuts, pick and wash curly endive.

Combine with lemon and olive oil, salt and pepper, and place the salad just off-centre of the plate and the tart next to the salad. The tart should be at room temperature or warm.

2016-07-12T16:47:14+00:00 October 22nd, 2014|