Onion Tart
A savoury tart filled with sweet caramelised onions on a flaky, golden pastry base. Perfect for lunch, brunch, or a light dinner with a fresh salad.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 125 g white flour (all purpose or white spelt)
- 125 g wholemeal spelt flour
- 2 tsp dry mixed herbs
- ½ tsp salt
- 110 g diced butter (dairy-free or conventional)
- 3 to 4 Tbsp ice-cold water
- 300 g yellow onion
- 300 g red onion
- 3 Tbsp olive oil
- 2 Tbsp dark brown sugar
- 1 Tbps balsamic vinegar
- 125 g grated cheddar-style cheese
- Small handful of black olives
- salt & pepper
Instructions
- In a large bowl, stir together the flours, herbs, and salt in a bowl. Using your fingertips, rub the butter into the flour until you have a mixture that resembles sand.125 g white flour, 125 g wholemeal spelt flour, 2 tsp dry mixed herbs, ½ tsp salt, 110 g diced butter
- Adding one tablespoon of ice-cold water at a time, work the dough into a bowl. Knead until you have a smooth dough (you might need to add flour or water). If you are using dairy-free spread or butter, you will require less water for the dough.3 to 4 Tbsp ice-cold water
- Wrap the dough into cling film or place it in an airtight container and place in the fridge for 30 minutes.
- In the meantime, cut the onions into thin slices.300 g yellow onion, 300 g red onion
- Heat the olive oil in a large frying pan over medium to high heat. Add the onions to the pan, followed by the sugar and vinegar. Stirring frequently, cook the onions until they are soft and caramelised, about 15 to 20 minutes. Add 1 or 2 Tbsp of water if the onion mixture is a bit dry. Season with salt and pepper.3 Tbsp olive oil, 2 Tbsp dark brown sugar, 1 Tbps balsamic vinegar, salt & pepper
- Preheat the oven to 200°C/ 400°F.
- Cut out 2 large pieces of parchment paper and place the dough in the middle of one of them. Place the second piece of parchment paper on top of the dough and roll out the pastry to a round shape of about 28 to 30 cm (11 to 12 inch) diameter and 6mm (¼-inch) thickness. Peel off the top sheet of parchment paper and slide the pastry with the bottom parchment paper on an oven tray or pizza tray.
- Scatter the grated cheese all over the pastry.125 g grated cheddar-style cheese
- Leaving a 5 cm (2-inch) edge, arrange the onions on top of the pastry.
- Fold the pastry edge inward to create a border. Trim excess parchment paper from around the onion tart.
- Top with black olives.Small handful of black olives
- Bake in the oven for 30 to 35 minutes until the crust is golden brown.
- Serve hot.
Nutrition
Serving: 1servingCalories: 741kcalCarbohydrates: 68gProtein: 17gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 90mgSodium: 686mgPotassium: 291mgFiber: 8gSugar: 12gVitamin A: 1003IUVitamin C: 11mgCalcium: 272mgIron: 3mg