Onions are available all year round, so this delicious tart can be made anytime. Though it is in the autumn that it is the most appreciated.
Onions are not very often the main ingredient for a recipe. They are not loved for there own taste and if this delicious quiche proves anything it is that onions don't really need to play second fiddle, they can make a fantastic dish.
This onion tart should not to be mistaken with the German recipe called Zwiebelkuchen. Zwiebelkuchen are different as they are made with a pizza dough, they are often referred to as white pizzas which is understandable since the original name is a bit of a mouth full.
This onion Tart is more like a quiche or a flamiche, the name indicate that this specific quiche comes from the Flemish border of France.
If you are concerned about peeling and chopping such a large quantity of onions, they are several tips which can be tried out to stop cooks from crying, possibly one of the more entertaining is to ...wear swimming goggles.
Onion Tart Recipe
Ingredients
For the filling:
- 1½ lb (700 g) onions, chopped fairly small
- 2 oz (50 g) butter
- 2 large eggs, beaten
- 4 fl oz (110 ml) double cream
- salt and freshly milled black pepper a little ground nutmeg
For the pastry:
- 4 oz (100 g) self-raising flour
- pinch of salt
- 2 oz (50 g) butter
- 1½ oz (40 g) Cheddar cheese, grated
- Pre-heat the oven, and a baking sheet, to gas mark 4, 350°F (180°C).
Method
- First make the pastry by sifting the flour, salt into a mixing bowl, then rubbing in the fat until the mixture becomes crumbly. Then stir enough cold water to make a dough that leaves the bowl clean.
- Keep in in the fridge while you deal with the rest.
- Melt the butter in a heavy-based saucepan, then add the chopped onions, stir to get them well coated in the butter, and cook them (uncovered) over a slow/medium heat for about half an hour until they have reduced and turned a deep brown. Give them a stir from time to time to prevent them catching on the bottom of the pan.
- Then roll out the pastry to line the tart tin, prick the base with a fork, place it on the pre-heated baking sheet, and bake in the centre of the oven for 15 minutes.
- Then spread the onions all over the base of the tart, whisk the beaten eggs together with the cream and some seasoning, and pour this mixture over the onions, pack the pastry as much as you possible can.
- Return the tart to the oven and bake for 30 minutes till the filling is puffy and golden brown.
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