Ultimate Onion Tart Recipes

ULTIMATE ONION TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
• Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
• Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

THE ULTIMATE MAKEOVER: ONION TART

Steps:

• 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.
• 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.
• 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.
• 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.

ULTIMATE TRIPLE ONION TART

Steps:

• Preheat oven to 375°F Let pie crust stand according to package directions.
• In a 12-inch skillet heat butter over medium heat; add onion, leek, shallots, sugar, nutmeg, pepper, and 3/4 teaspoons salt. Cook about 8 minutes or until tender but not browned, stirring occasionally.
• Reduce heat. Stir in cream cheese until melted.
• Stir in Swiss and Monterey Jack cheeses until combined.
• In a large bowl combine eggs and cream. Gradually stir in onion mixture until combined.
• Ease pie crust into 9-inch pie plate; pour onion mixture into pie crust. Fold edge of crust over filling, pleating as necessary.
• Bake, uncovered, about 40 minutes or until crust and top are golden brown and a knife inserted near center comes out clean.
• Cool on a wire rack for 15 to 20 minutes. Cut in 16 wedges. Serve warm.