French Onion Tart

Yields: 8 Servings Difficulty: Medium Prep Time: 30 Mins Cook Time: 1 Hr Total Time: 1 Hr 30 Mins

This French-inspired Caramelised Onion Tart is bursting with flavor from juicy, caramelised onions, thyme and sharp cheddar & Gruyere cheese.


0/16 Ingredients
Adjust Servings
  • For the topping


0/7 Instructions
  • Roll out the pastry on a lightly floured surface to a large round, enough to line a 23 cm tart tin, with removable base, leaving some excess pastry over hanging the rim. Prick the base with a fork and then place in the fridge for 30 minutes.
  • Preheat the oven to 200°C/180°C Fan/Gas mark 6. Place a baking sheet in the oven.
  • Meanwhile, heat the oil and butter in a large frying pan over a low heat. Add the onions, season to taste and cover with a tight lid for 30 minutes. Remove the lid and increase the temperature and cook until the liquid evaporates. Add the sugar and cook for a further 5 minutes, set aside to cool down.
  • Remove the tart tin from the fridge, line the pastry with baking paper and baking beans and blind bake for 20 minutes on the hot baking sheet until the sides are set and lightly golden. Remove the paper and the beans. Place back in the oven on the hot baking sheet for a further 5-10 minutes. Remove from the oven, whilst warm, cut off the excess pastry to level the rim of the tin, allow to cool.
  • Place the onion mixture into the pastry case. In a large jug gently whisk the eggs, cream, cayenne pepper, mustard, cheddar and half of the Gruyere. Pour the egg mixture on top of the onions and bake in the oven on top of the hot baking sheet for 15 minutes.
  • Meanwhile prepare the topping, melt the butter in a frying pan and add the sliced onion. Gently fry on a medium heat for one minute and then reduce the heat to low, cover with a lid and cook for a further 3-4 minutes or until softened.
  • Remove the tart from the oven and place the red onion rings on top, sprinkle with the remaining Gruyere. Return to the oven for a further 15 minutes or until golden brown and the filling is set. Serve warm or cold, enjoy!

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