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Tuesday 26 March 2013


"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.


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


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!

Very filling with just one slice of it.