Usually I don’t have enough patience to caramelise onions but it was worth it in order to make this.
I particularly love that the filling is sweet as it is a complete contrast to how you expect an onion tart to taste. The thin layer of cheese on the top is the perfect flavour partner.
This is ideal for a light lunch or even as an appetiser for a dinner party.
Don’t be worried about the amount of garlic in the recipe. It cooks slowly with the onions and breaks down, so the result is just a flavouring of the onions rather than big chunks of garlic.
Ingredients – serves 4-6:
- 1 tbsp olive oil
- 50g/2 oz butter
- 3 medium brown onions, thinly sliced
- 4 garlic cloves, peeled
- 2 tbsp brown sugar
- 1 sheet frozen shortcrust pastry, thawed
- 3 eggs
- 1/2 cup milk
- 1/2 cup grated cheddar cheese
- Put the oil and butter in a large sauté pan over a medium-low heat. Once the butter has melted, add the sliced onions and the garlic.
- Cook for a couple of minutes until just starting to soften, then turn the heat down to low. Add the brown sugar and stir.
- Continue to cook the onions and garlic over a low heat for 30 minutes, stirring occasionally and breaking the garlic up once it softens. The onions are ready when they are golden and reduced to about a third of their original size. Set aside to cool.
- Heat your oven to 180C/160C fan forced/350F. Spray a tart pan with a little cooking spray.
- Line the prepared tart pan with your thawed shortcrust pastry and then bake for about 18 minutes or until lightly golden.
- Spread your caramelised onion mixture over the base of your part-cooked pastry case.
- Whisk together the eggs and milk then carefully pour over the onions to fill the pastry case. (Don’t over-fill the pastry though or the eggs will leak out during baking.)
- Scatter the grated cheese over the top of the tart.
- Bake for 20-25 minutes or until the tart is golden brown and the pastry is crisp.
- Remove from the oven and leave to cool for 10 minutes before cutting into slices and serving.