Print

French Onion Tart | Rustic Caramelised Onion Tart Recipe

It’s true: happiness comes from simple things, and is found when you least expect it. Just like this french onion tart. The saltiness and the nuttiness in the cheese combine with the smoky tartness and sweetness of the onion, and the flaky buttery crust, making it simply remarkable.
Prep Time 40 minutes
Cook Time 28 minutes

Ingredients

Quick Flaky Pastry

Filling

  • 4 large onions thinly sliced
  • 175 g Cheddar cheese (6 oz) grated
  • 2 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons muscovado sugar
  • A little milk to brush the rim with
  • 1/8-1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Instructions

  1. Follow the instructions found here to make the quick flaky pastry.

  2. While the pastry chills, you can start with the filling: thinly slice the onions.

  3. Heat oil in a large frying pan or skillet and fry the onions for 10 minutes over medium flame.
  4. Add the white wine vinegar and sugar — mix it in, increase the flame, and continue to stir for 6 more minutes until the onions are a deep caramel colour.
  5. Let it continue to to cook for 5 more minutes, then turn of the heat and set aside to cool.
  6. Preheat the oven to 200ºC/400ºF/GM 6.
  7. Take the pastry out and roll out the pastry to a 35.5 cm / 14-inch circle on a lightly floured surface. Then wrap it around your rolling pin and place it on a baking sheet.

  8. Now, sprinkle on half the grated cheese over the pastry, leaving a 5 cm / 2-inch border all around the edge.

  9. Spoon over the caramelised onions evenly over the cheese.
  10. Fold the edge of the pastry over onto the edge of the filling, and brush it with some milk.
  11. Sprinkle the pepper and salt.
  12. Over this, sprinkle the remainder of the cheese and bake for 28 minutes.

  13. Remove the french onion tart from the baking sheet and transfer it to a large plate and serve immediately.

Notes

If the taste of Cheddar cheese is too strong for you, you could use Gruyère instead. You could also add a little grated nutmeg before you top the pastry with the caramelised onions.