"The filling for this tart is rich, dark and delicious. The sweet caramelized onions ad wonderful depth and flavour to this simple yet classic tart."
Recipe quote from the "Best Ever Book Of Pastry" Cookbook.
CARAMELIZED ONION TART
Ingredients
1 tbsp
butter
1 tbsp
olive oil
500g
onions, sliced
Large pinch
of grated nutmeg
1 tsp
soft dark brown sugar
2 eggs
150ml
single light cream (I used 75ml whipping cream & 75ml milk)
50g
grated Gruyere cheese (I used Mozarella cheese)
Salt and pepper
For the Pastry
75g plain
all purpose flour
75g cup
whole meal flour (I used plain flour)
75g
butter, diced
1 egg
yolk
Ice water
Method
Make the pastry
Mix the
plain and wholemeal flours in a bowl. Use
your fingertips to rub in the butter. Mix
in the egg yolk and enough chilled water to form a firm dough. Transfer the dough to a floured work surface.
Knead the
dough and gather it into a smooth ball. Wrap in clear film/plastic wrap and chill for
30 minutes.
Heat the
butter and oil in a frying pan. Cook the
onions over a low heat for 30 minutes until soft, stirring. Add the nutmeg, sugar and seasoning.
Gentle cook
for 5 minutes until the onions have caramelized. Cool slightly.
Preheat oven
to 200C. Lightly grease a loose based 14”x4”
fluted tin pan. Roll out the pastry and use
to line the tine. Chill for 20 minutes. Prick the base. Line with foil and beans. Bake for 10 minutes. Remove the foil and beans and add the onions.
(I did not
blind bake the pastry).
Beat the eggs
and cream, add the cheese and season. Pour
over the onions.
Bake for 30
minutes until set.
After chilling another 20 minutes the roll out pastry into the pan, I add in the onions (I did not
blind bake it); add in the eggs/cream mixture, thereafter spread over the cheese and send it
into the oven!
blind bake it); add in the eggs/cream mixture, thereafter spread over the cheese and send it
into the oven!
Very filling with just one slice of it.