Caramelised Onion Tart

Caramelised Onion Tart
Onion Tart

Caramelised Onion Tart

This  recipe for Caramelised Onion Tart is based on a recipe in  Vegetarian Kitchen by Sarah Brown.    I bought this book many years ago, in my early twenties, when I was a vegetarian.  Subsequently, I have changed my diet to include fish and some meat, but I still love vegetarian food and often cook meat-free at home.

I have cooked this recipe many, many times.  It is, in my opinion, simply the best onion tart ever.  Occasionally, I will think that I will try a different recipe but I always come back to this one.  The key to its luscious loveliness is to cook the onions really, really slowly for a long, long time so that they soften and gently caramelise without burning.

Nutmeg

The taste of the caramelised onions is enhanced by the nutmeg, a spice that has a myriad of uses in both sweet and savoury dishes.   It is really worth buying whole nutmegs and grating a bit off them  when you need it rather than buying ground nutmeg.  Just use an ordinary grater, there is no need to buy a special nutmeg grinder.  The pungency of fresh nutmeg is a revelation and adds an extra dimension of flavour to the tart.

Caramelised onion tart, onion quiche, caramelised onion quiche
Pastry case for tart

Equipment

Large, heavy frying pan, quiche or flan dish  (28 cm)

Caramelised onion tart, onion tart, onion quiche, caramelised onion quiche
Eggs and cheese

Caramelised Onion Tart

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Caramelised onion tart, onion tart, onion quiche, caramelised onion quiche

Caramelised Onion Tart

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: 1 tart serving 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This luscious tart is filled with caramelised onions, subtly flavoured with nutmeg, set in a rich cheese custard.  It is fantastic for hot, warm or cold which makes it very versatile.  I honestly believe this is the best onion tart!


Ingredients

Scale

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 6 large onions (white or red is fine) plus a further 3-5 onions or shallots for decoration
  • 40 g butter and 1 tbs oil
  • Salt and pepper
  • 1 tsp brown sugar (optional)
  • Grated nutmeg  (best to grate this from a whole nutmeg as this has best flavour)
  • 100 ml double cream
  • 2 eggs
  • 100 g strong cheddar cheese (grated)
  • A little olive oil

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Peel and chop the onions.
  4. Heat the butter and oil in your frying pan.   It helps if the pan is good quality with a thick bottom as this will disseminate the heat evenly and prevent burning.
  5. Add the onions to the pan, season with salt and pepper,  and cook at a very low heat for about 30 minutes.  Keep an eye on them to make sure they are not burning and stir occasionally.  The onions are done when they are light brown, soft and, when tasted, are sweet.
  6. Season the onions with the grated nutmeg to taste (about half a tsp – although I add a bit more as I like it!).   You can add a tsp of brown sugar to increase  the sweetness of the onions at this stage if you wish.
  7. Set the onion mixture aside to cool slightly.
  8. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 5  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy!
  9. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Finely grate the cheddar cheese and add to the mixture.
  10. Now place the onion mixture in your pastry case.  Pour the egg mixture over it.
  11. Thinly slice the onions or shallots that you have set aside for decoration.  The aim is to have a number of different sized circles of onion or shallot which you can use to decorate the top of the tart.  Arrange artistically (!) and then brush with a little olive oil and season with salt and pepper.
  12. Place your quiche or flan dish in the oven and cook for 25 minutes.
  13. The tart can be eaten hot, room temperature or cold.

Keywords: onion, tart

 

Caramelised onion tart, onion tart, onion quiche, caramelised onion quiche
Put your onions in the tart…
Caramelised onion tart, onion tart, onion quiche, caramelised onion quiche
…add cheese and egg mixture…

 

Love this recipe?  You may also like

Butternut Squash Tart with Chilli and Sage

Herb Tartlets

 

Butternut Squash Tart with Chilli and Sage

Butternut Squash Tart with Chilli and Sage

My Butternut Squash Tart with Chilli and Sage is a great summer tart which can be served either hot or cold.   I came up with the idea for this recipe as an alternative to the Caramelised Onion Tart that is a regular family supper.   I wanted to do something that had a similar sweetness but which was also a bit different.

The resulting tart uses butternut squash, which is slow-cooked to enhance its natural sweetness, and then gives it a bit of extra zing with the addition of chilli and sage.  Both are good companions to squash – the chilli cuts through the sweetness and the sage gives it a savoury depth of flavour. Don’t be alarmed by the chilli.  The amount involved is relatively small but really does pep up the tart.  My children have varying views on chilli  (ranging from “Carolina Reaper for breakfast, please” to  “Yeeeuch”) but they all like this tart.

I like to serve this tart with my Red Slaw – to keep the bright colour thing going!   They taste good together – the fresh crunchiness of the slaw goes well with the sweet-savoury tart – and they also look pretty!

What you need to know about this recipe

  • I generally make my own pastry. I was a late learner when it came to pastry and for years used ready-made versions. However, a few years ago I decided I had to get to grips with pastry-making and discovered how easy it is. So, if you have the time to make your own pastry, it is really worth doing as the taste will be much better than anything you can buy in the shops. However, if you don’t have the time or inclination, you can make this recipe using ready-made pastry and it will still taste pretty good.
  • Whether you are making your own pastry or using ready-made, it is really important to bake the empty pastry case in the oven for 15 minutes before you add the filling (step 7). This sets the pastry and means that it is properly cooked so it will be crisp and delicious rather than soft and soggy.
  • Cooking the onions and cubed squash on a low heat for 30 minutes until they become caramelised (step 5) is a crucial part of this recipe. You need them to be soft in texture and with the rich sweetness that comes from slow cooking.
  • If you don’t like chilli, you can leave it out. However, it is fairly mild and does give a good balance to the sweetness of the caramelised squash and onions.
  • I add sage as I think it goes particularly well with butternut squash. I think fresh sage is preferable. However, if you do not have it to hand, you can use dried sage. If you do not have any sage, or do not like it, you can substitute other herbs. I think thyme, oregano and rosemary would all be good in this recipe.

Other butternut squash and pumpkin recipes

If you like the earthy sweetness of butternut squash and pumpkin, you might like some of my other recipes.

Other quiche and tart recipes

Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Here are some of my favourites.

Loved this recipe? Checkout the Recipe Index.

Recipe for Butternut Squash Tart with Chilli and Sage

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Butternut tart

Butternut Squash Tart with Chilli and Sage

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 8 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

In this tart, the sweetness of butternut squash is tempered by the heat of chilli and the aromatic sage.  The bright yellow squash also makes it look very attractive.   The tart can be eaten either hot or cold, which makes it great for picnics or cold buffets.

 


Ingredients

Scale

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g (4 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 1 butternut squash
  • 2 onions
  • 50 g (2 oz) butter and 1 tablespoon oil
  • Salt and pepper
  • Half a fresh red chilli (you can add more or less depending on how much you like chilli)
  • 2 cloves of garlic
  • 34 fresh sage leaves (or a teaspoon of dried sage)
  • 100 ml (4 fl oz) double cream
  • 3 eggs
  • 75 g (3 oz) strong cheddar cheese (grated)

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Peel and chop the onions. Peel and chop the butternut squash into small cubes.
  4. Heat the butter and oil in your frying pan.   It helps if the pan is good quality with a thick bottom as this will disseminate the heat evenly and prevent burning.
  5. Add the chopped onions and cubed butternut squash to the pan, season with salt and pepper,  and cook at a very low heat for about 30 minutes.  Keep an eye on them to make sure they are not burning and stir occasionally.  They will be done when the onions and squash cubes are soft and, when tasted, are sweet.
  6. Finely chop the chilli, garlic cloves and the sage leaves and add to the onion and squash mixture.  Set the mixture aside to cool slightly.
  7. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 20 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Finely grate the cheddar cheese and add to the mixture.
  9. Now place the onion and squash mixture in your pastry case.  Pour the egg mixture over it.
  10. Place your quiche or flan dish in the oven and cook for 25 minutes.
  11. The tart can be eaten hot, room temperature or cold.

Keywords: butternut squash, chilli, sage, tart

Herb Tartlets

Herb Tartlets

These easy Herb Tartlets are all about the taste of the herbs.   Often herbs are used to enhance the flavours of other foods but here they are the stars of the show, rather than a supporting act.  The choice of herbs to include is up to you, depending on what you have to hand and which flavours you prefer, but they need to be soft herbs and you need to think about the balance of flavours as some stronger herbs, such as rosemary, will dominate the others.   

I generally include chives as I love their mild oniony flavour and then add other soft, milder herbs that are growing in my herb garden such as parsley, tarragon, chervil or sorrel.   You can choose to just use one herb – tarragon or sorrel are good on their own as they both have very distinctive flavours – or use several.   If using more than one variety, I would stick to three or four, otherwise the flavours will not be distinct.

Combined with a mixed green salad and maybe a potato salad, these tartlets make a fantastic light summer lunch or supper.   They are also good as part of a buffet at a summer party or as a snack at a drinks party.

Loved this recipe? Checkout the Recipe Index.

Other savoury tarts and quiches

Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Some of my favourites are listed below.

Loved this recipe? Checkout the Recipe Index.

Recipe for Herb Tartlets

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Mixed herb tart

Herb Tartlets

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 8 tartlets 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

These Herb Tartlets allow the flavour of fresh herbs to be the star of the show rather than a supporting act.


Ingredients

Scale

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g fat (4 oz) I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 1 clove of garlic
  • 3 eggs
  • 150 ml (5 fluid oz) double cream
  • 50 g (2 oz) mixed fresh herbs – such as parsley, chives, chervil, tarragon or sorrel
  • Salt and pepper

Instructions

Method:  for the pastry

  1. Set oven to 200 degrees C/gas mark 6. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  2. Roll out your pastry and use a round pastry cutter to cut circles.  Put a circle in each indentation in your tartlet tin.

Method:  for the filling

  1. Break the eggs into a bowl, add the cream and beat until mixed.
  2. Add the crushed clove of garlic.
  3. Chop the fresh herbs finely and add them to the cream and egg mixture.  Season with salt and pepper.
  4. Spoon the filling into each pastry circle in your tartlet tin.
  5. Bake in the oven for 15 minutes.
  6. When slightly cooled, remove from the tartlet tin, and place on a cooling rack.
  7. The tartlets can be eaten hot, warm or at room temperature.

Keywords: herb tartlets, fresh herbs

Link up your recipe of the week

Crab and prawn tart with chilli, lime and coriander

Crab tart ingredients
Chilli, coriander and crab

Equipment

Small frying pan, quiche or flan dish  (28 cm)

Crab tart ingredients
Spring onions, chilli and coriander

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Spicy seafood tart

Crab and prawn tart with chilli, lime and coriander

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: for 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

The chilli, lime and coriander add zest to the more delicate taste of the seafood in this summer tart.  It is great for a light lunch or supper or as part of a cold buffet.


Ingredients

Scale
  • For the pastry:
    275 g plain flour
    125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
    Salt
    A little water
  • For the filling:
    5 spring onions
    Half a red chilli
    1 tbs oil
    100 g crab meat
    150 g raw prawns
    3 eggs
    200 ml double cream
    Bunch of coriander
    Zest of half a lime

Instructions

  1. Set oven to 200 degrees C/gas mark 6.Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  2. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 5  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy!   Remove the pastry case from the oven and allow to cool a little.
  3. Chop the spring onions and chilli and add to the frying pan with a little oil.  Cook for 5 minutes until softened.
  4. Put the spring onion and chilli mixture into the pastry case along with the  crab meat and raw prawns.
  5. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Chop the coriander and add to the mixture along with the grated lime zest.  Season with salt and pepper.
  6. Pour the egg and cream mixture into the pastry case.
  7. Place your quiche or flan dish in the oven and cook for 25 minutes.
  8. The tart can be eaten hot, room temperature or cold.

Keywords: crab and prawn tart, chilli, coriander

Crab, prawns, lime and chilli
Crab tart ingredients

Crab, prawns, chilli and coriander
Crab tart – ready for the oven

You may also like..

Asparagus and Herb Cheese Tart

Asparagus
Asparagus tart

Prawn Pasta with Sorrel and Chive Herb Butter

Sorrel and Chive Butter

Asparagus and Herb Cheese Tart

Asparagus and Herb Cheese Tart

Asparagus and Herb Cheese Tart is a really quick and simple supper or lunch dish and can be eaten hot or cold.   It uses ready-made puff pastry with a topping of lemon and herb flavoured cheese and fresh asparagus. You can make this recipe in around half an hour so it is perfect when you want to get something hot and tasty on the table in hurry.

What you need to know about this recipe

  • There is no shame in using ready-made puff pastry  – it makes things so much easier – but if you can find a brand that says it is made with butter it will taste so much better!
  • I combine plain cream cheese with garlic, lemon and herbs in this recipe as I like to choose my own flavourings. However, there are lots of ready-made garlic and herb cream cheese varieties. If you want to make this recipe even easier, you can use one of them rather than making your own.
  • In this recipe, I have used fennel, thyme, chives and parsley as I had to hand in my garden and which I think go well together and with the asparagus. However, you can use any herbs that you like. Others that would go well would be lemon balm, lemon thyme, dill and tarragon.
  • The one thing I would recommend keeping in, is the lemon zest.  Asparagus has an affinity with lemon and with dairy products – a traditional way of serving it is with buttery, lemony Hollandaise sauce – which highlights its fresh, grassy flavour.

Other asparagus recipes

If you like this Asparagus Tart recipe, you might also like my Asparagus Quiche. This is a different kind of recipe that is made with shortcrust pastry and contains a savoury custard filling studded with pieces of asparagus and fresh herbs. You might also like my Asparagus and Pea Soup which is flavoured with chervil and is a fantastic light summer soup.

Other quiche and tart recipes

Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Some of my favourites are listed below.

Asparagus and Herb Cheese Tart recipe

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Asparagus

Asparagus and Herb Cheese Tart

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: for 6 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This Asparagus and Herb Cheese Tart combines crisp buttery pastry with creamy cheese and fresh asparagus.  It is very quick and easy to make for a light lunch or supper.


Ingredients

Scale
  • 375 g (14 oz) pack of puff pastry (the brands made with butter are best!)
  • 200 g (7 oz) cream cheese
  • 2 cloves of garlic (crushed)
  • Grated zest of half a lemon
  • A bunch of mixed herbs to taste  – I used fennel, thyme, chives and parsley – (finely chopped)
  • Salt and pepper
  • 7 or 8 stems of asparagus
  • Olive oil

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Roll your puff pastry out into a rectangle to fit your baking tray. Place it on the tray.
  3. Place the cream cheese in your mixing bowl and add the crushed garlic cloves, lemon zest and chopped herbs. Season with salt and pepper.
  4. Spread the cheese mixture onto your pastry rectangle leaving about 2 cm clear around the edges.
  5. Remove the thyme leaves from the woody stems (keep the stems) and put them in a small bowl. Add the grated zest of your lemon along with the crushed garlic. Put your softened butter into the bowl and mash to combine with the other ingredients.  Season with salt and pepper.
  6. Remove the ends of the asparagus stems as these can be woody and difficult to eat. The best way of doing this is to simply bend the stem and it will snap at the right point.
  7. Place the asparagus on top of the cheese mixture on your pastry rectangle.  Season with salt and pepper and drizzle with olive oil.
  8. Place the baking tray into the oven and cook for 20-30 minutes until the pastry is crisp, golden and puffed up and the asparagus is soft.
  9. The tart can be eaten hot or at room temperature.

 


Keywords: asparagus tart, herb cheese tart