caramelised onion tart

This French-inspired Caramelized Onion Tart is bursting with flavor from juicy, caramelised onions, savory herbs, and sharp cheddar cheese. It&#x27;s simple to make with a homemade shortcut pastry, and pretty enough to serve at a dinner party.

Caramelised Onion Tart

WHOLEMEAL SHORTCRUST PASTRY

wholemeal flour (whole wheat, 250 grams)

butter (180 grams)

tbsp water

FILLING:

onions

tbsp balsamic vinegar

brown sugar

butter

sharp cheddar cheese (grated, 150 g)

eggs

cream (150 milliliters)

milk (50 milliliters)

tsp thyme leaves (picked)

salt and pepper (to taste)

Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.

Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line a 30cm loose bottomed tart tin with the pastry, making sure to press into the sides, and trim the excess. Refrigerate for 15 minutes.

Preheat the oven to 180 celsius (355 Fahrenheit) and line the tart with baking paper and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.

To make the caramelised onions, heat a large frying pan over a medium low heat and add the butter before adding the onions and reduce the heat to low. Cook for 10 minutes before adding the balsamic, 2 tsp of the thyme leaves and brown sugar. Cook for a further 10 minutes until caramelised. Set aside to cool.

In a bowl add the eggs and egg yolk along with the cream and milk and whisk to combine. Season to taste.

Place the onions in the base of the tart and spread evenly over the base. Sprinkle with the grated cheese before topping with the egg mixture. Finally, sprinkle with the remaining thyme leaves. Bake for 15 to 18 minutes or until the filling is just set.

A savoury vegan mushroom pie made with butternut squash, puff pastry, and caramelised onions. This is a great vegan main dish for the holidays and beyond.

Caramelised Onion and Mushroom Pie

puff pastry

caramelised onions

mushrooms

butternut

walnut pieces

olive oil

sage leaves (minced)

rosemary leaves (minced)

sea salt

black pepper

smoked paprika**

Start by making the caramlised onions, and take the pastry out to thaw if needed. The onions need two hours plus chilling time and the pastry will need at least four hours to thaw.

Preheat the oven to 200°C (400°F).

Add the mushrooms, squash, walnuts (if using), olive oil, sage, rosemary, salt, pepper, and paprika to a roasting dish.

Mix until the vegetables are coated, then bake for 25-30 minutes, or until reduced by about half and the vegetables have golden edges. Set aside to cool completely.

Once the onions and mushroom filling are chilled, assemble the wreath. Roll the pastry out between two pieces of parchment paper to a rectangle about 40x25 cm (16×10 inch) in size. Keep the bottom piece of parchment paper under the pastry while filling.

Add the caramelised onions to the centre of the rectangle, then top with the cooled mushroom filling.

Take the edge of pastry closest to you and fold it over the filling, gently pressing with your fingertips to move the pastry under the filling to form a log. Tighten the log as possible but don’t pull or stretch the pastry. Tuck any filling that’s fallen out back in on the sides.

Continue to roll the log over to take up the remaining pastry. Use a water dampened pastry brush to brush along the inner edge of where the pastry folds over for a good seal.

Gently move the log into a circular shape, bringing the two unsealed ends together. Tuck one inside the other and brush with a little water to seal again.

Use the parchment paper under the pastry to slide it carefully onto a large baking sheet.

With a sharp knife, cut about nine slits in the top of the wreath. This allows steam to escape and will give a nice guide to cut the pastry after baking. Avoid cutting where the seams meet at the circle.

Preheat the oven to 200°C (400°F) again. Chill the pastry if possible while the oven preheats*.

Bake the pastry for 35-40 minutes, or the pastry is a deep golden colour and feels crisp. Cool for about ten minutes before slicing and serving.

Leftovers can be refrigerated in a sealed container for a day or two, and are not too bad if reheated in a hot oven, but this is best fresh.

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Caramelised Onion and Mushroom Pie

Top 2 caramelised onion tart recipes from across the web

The most viewed caramelised onion tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Caramelised Onion Tart

Caramelised Onion and Mushroom Pie

The most viewed caramelised onion tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine