This easy vegetarian Onion Tart is flavoured with a selection of fresh herbs including wild garlic. It is fresh and tasty and can be eaten warm or at room temperature.
For the pastry:
- 275 g (10 oz) plain flour
- 125 g (5 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
- A little water
For the filling:
- 4 large onions – about 450 g (1lb)
- 50 g (2 oz) butter and 1 tablespoon oil
- Salt and pepper
- 1 teaspoon brown sugar (optional)
- A bunch (approximately 15 g or 0.5 oz) of mixed fresh herbs such as Wild Garlic, Chives and Parsley
- 120 ml (4 fluid oz) double cream
- 2 eggs
- Set your oven to 180 C, 350 F or Gas Mark 4.
- 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.
- Peel and chop the onions.
- 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.
- 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. You can add a teaspoon of brown sugar to increase the sweetness of the onions at this stage if you wish.
- Set the onion mixture aside to cool slightly.
- 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.
- Crack the eggs into a mixing bowl, add the cream, and beat until combined.
- Wash and finely chop the fresh herbs.
- Place the onion mixture and chopped herbs in your pastry case and then pour in the egg mixture.
- Place your quiche or flan dish in the oven and cook for 25 minutes.
- The tart can be eaten hot, room temperature or cold.