How To Make An Onion Tart
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How To Make An Onion Tart
Chef Bernard Mintz shows you how to make a delicious and healthy onion tart, ideal for a summer supper or as a light lunch, served with salad.
- Prep:
- 30m
- Cook:
- 25m
- Total:
- 55m
- Serves:
- 4
- Temp:
- 180° c - 360° f
Ingredients
- 50 g butter
- olive oil
- 2 cloves garlic, chopped
- 2 large Spanish onions, chopped
- 500 g shortcrust pastry
- flour for dusting
- 4 eggs
- 570 ml milk
- 1 tsp Dijon mustard
- 1 tsp paprika
- salt
- 1 tsp fresh parsley, chopped
- black pepper
- 55 g cheddar cheese, grated
- 55 cherry tomatoes, sliced
Method
Place the butter, a drizzle of olive oil and the chopped garlic to a pan. Melt the butter and add the sliced or chopped onions. Cook the onions for at least 30 minutes, until they are well caramelised. Remember to stir them occasionally as they are cooking.
While the onions are cooking, grease a baking tray or dish with some olive oil. Roll out your shortcrust pastry to cover the tray or dish and place it on top. Turn the edges up to form a crust. Preheat the oven to 180 degrees celsius.
In a large bowl, mix together the 4 eggs, the Dijon mustard, a pinch of salt, the paprika, chopped parsley and some black pepper. Whisk together with 570 ml (1 pint) of milk.
To assemble the tart, spinkle some of the grated cheese onto the pastry, followed by some of the chopped cherry tomatoes, some parsley, some black pepper and some of the caramelised onions. Layer these up until all the ingredients have been used up. Pour the egg mixture into the tart, up to the edge of the pastry.
Bake in the oven at 180 degrees celsius for 25 minutes on until the egg mixture has set.