What to cook for Friday night? A deliciously, crisp, light pastry, Sweet-tasting caramelised Onion Tart…with a glass of with, a perfect combination

Caramelised onion tart - katyarichkitchen.com

Ingredients for the pastry

  • 225 g plain white flour
  • 100 g butter or margarine
  • pinch of salt
  • pinch of sugar
  • 4 tbsp cold water
  1. Sieve the flour, salt and sugar into a mixing bowl.
  2. Cut the butter our margarine into small cubes and add to the bowl.
  3. Using your fingertips, lightly rub fats into the flour until the mixture resembles fine breadcrumbs. Mix to a firm but pliable dough with about 4 tbsp cold water.
  4. Turn out of bowl and knead lightly on a floured surface until the pastry is smooth and free of any cracks. Wrap in greaseproof paper and chill in the fridge for 30 mins.

Ingredients for the filling

  • 400 g onions
  • 1 bunch of spring onions
  • 200 g bacon or ham cut in small cubes
  • 25 g butter or margarine
  • 3 eggs, size 3
  • 200 ml single cream
  • 50 g Gruyère cheese grated
  • 1 tbsp sugar
  • 3 tbsp white wine vinegar
  • salt and fresh ground black pepper

Preheat the oven to Gas 6, 400 ˚F, 200 ˚C, 15 minutes before baking the pastry

  1. Roll the chilled pastry out in a lightly floured surface and, using the rolling-pin to help you lift it, line an ovenproof dish already lightly greased. Roll the pin across the top to remove any excess pastry. Place a sheet of tin foil over the pastry, then cover with baking beans and bake blind in the oven for 10 minutes.
  2. Remove paper and beans from the pastry case and continue to cook for further 5 minutes. Remove from oven, then reduce the oven temperature to Gas 4, 350 ˚F, 180 ˚C.
  3. Peel and thinly slice the onions. Trim, wash and chop the spring onions.
  4. Melt the margarine or butter in a frying pan, then gently sauté the onions for 5 minutes , add the sugar and vinegar and cook for further 3 minutes or until soft and transparent. Add spring onions, bacon or ham cubed and continue to cook for a further 2 minutes. Season to taste, drain well, then arrange in the cooked pastry case.
  5. Beat together the eggs, cream and seasoning, then pour over the onions.
  6. Finely grate the cheese and sprinkle over the top, then return the tart to the oven.
  7. Cook for 25-30 minutes, or until the filling has set and the pastry is a golden brown.
  8. Serve hot or cold with mix salad.
  9. Bom apetite!