Onion Tart

I am appalled a bunch of vandals broke into our car and torn the ignition out, damaging it badly. It is a 15 years old vehicle which resemble more a shopping trolley than a set of wheels good for joy riding. What were they thinking of? mindless, brainless yobs.

So I did not need the onions to cry my eyes out and when this lovely scrumptious tart sprung to mind, I decided that it will be the blog of day.

I love a good onion tart, the trick is to chop the onions finely and to cook them until really soft so that the end result is creamy and velvety.

Onion Tart

For the filling:
1½ lb (700 g) onions, chopped fairly small
2 oz (50 g) butter
2 large eggs, beaten
4 fl oz (110 ml) double cream
salt and freshly milled black pepper a little ground nutmeg
For the pastry:
4 oz (100 g) self-raising flour
pinch of salt
2 oz (50 g) butter
1½ oz (40 g) Cheddar cheese, grated
Pre-heat the oven, and a baking sheet, to gas mark 4, 350°F (180°C).


First make the pastry by sifting the flour, salt into a mixing bowl, then rubbing in the fat until the mixture becomes crumbly. Then stir enough cold water to make a dough that leaves the bowl clean.

keep in in the fridge while you deal with the rest.

Melt the butter in a heavy-based saucepan, then add the chopped onions, stir to get them well coated in the butter, and cook them (uncovered) over a slow/medium heat for about half an hour until they have reduced and turned a deep brown. Give them a stir from time to time to prevent them catching on the bottom of the pan.

Then roll out the pastry to line the tart tin, prick the base with a fork, place it on the pre-heated baking sheet, and bake in the centre of the oven for 15 minutes.

Then spread the onions all over the base of the tart, whisk the beaten eggs together with the cream and some seasoning, and pour this mixture over the onions, pack the pastry as much as you possible can.

Return the tart to the oven and bake for 30 minutes till the filling is puffy and golden brown.

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