Sunday, 12 September 2010

Onion Tart.

i really fancied making an onion tart but the internet provided little in the way of appetising recipes - plenty for onion quiche, but i wanted something significantly less eggy. finally i found and modified a recipe which suggested double cream. win!

one large white onion
one large red onion
one 200ml tub double cream
one tsp honey
salt, pepper, thyme, worcester sauce & butter


(also, plain flour, butter, milk, water, salt and pepper for the pastry; or you can buy ready made. homemade pastry is super easy and wonderful tasting and i love making pastry and dough SO MUCH; i probably make it at least once a week for something.

i tend to guess at measurements, but 5 heaped tablespoons of flour and 4 knive-fulls of butter will about do it, then sprinkles of salt and pepper, and rub the butter in til the mixture is like breadcrumbs. add a splash of milk and stir together with a spoon, then add water til the dough forms a ball. if it's too sticky, add more flour. knead on a floured counter for a few minutes, then roll out to desired size and thickness. EASY. it doesn't need to be cooked through before the filling is put in either! and if you grease up the tin with plenty of butter, the tart should come out really easily.)


slice the onions into thin slices. add a large knob of butter to a frying pan, warm up then throw in the onions. after a minute, turn the heat right down and leave them to simmer away, stirring every minute or so.

make your pastry (or roll it out and line your tin if you're using pre-made); preheat the oven to a medium heat.

when the onions and browned and super soft, add salt, pepper, thyme and a little worcester sauce to taste, and stir in a teaspoon of honey.
tip around 2/3 of the double cream into the pan and let it thicken slightly.
add the mixture to the tart, and stick it in the oven until the pastry is brown and the top is bubbling.

i also grated some cheese on top about 5 minutes before the end, and served with green beans, parsnip and mushroom that had been fried in honey and mustard. gorgeous - the cream hadn't quite set, which was perfect because the dish wasn't too dry.

i have 2 pieces left, which i'm gonna serve with mash, green beans and rosemary and mint gravy tonight, and salad with honey mustard dressing tomorrow.


i had a little pastry left over, so before i added the cream i plonked 3 little spoon fulls onto the rolled out scraps and made 3 little snack-sized onion pastry parcels - just an idea for leftovers!

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