Caramelised Red Onion Tart
Here's a great little recipe that not only provides a delicious supper but makes a great lunchbox treat for the following day. I was always put off by the lifeless, tasteless quiches that supermarkets sell - that was until I made this quiche, it's full of flavour and tastes best served at room temperature. So give it a go! You'll get plenty of use out of the onion marmalade; it's a very versatile and tasty little product. Check out this page each week you'll find several more dishes using the marmalade - including the best toad in the hole you'll ever eat, and the most amazing duck recipe - the perfect dish for entertaining over Christmas! So make sure you don't miss a week!!
- 1 pack ready made short crust pastry
- 500g red onions
- 4tbsp mild and light olive oil
- 1tbs chopped fresh rosemary (optional)
- 3 medium eggs (free range if possible)
- 284ml pot single cream
- 50g Gruyere cheese
- 2tbsp onion marmalade (Tracklements make a good one)
- salt and pepper
- Grease a 23cm deep dish loose bottom flan tin and place a disc of baking paper in the base.
- Lay the pastry in the tin pushing into the edges - don't trim the pastry as it will shrink back once cooked, just leave it hanging over the edge, then place in the fridge whilst you prepare the filling.
- Put the oven on 200 degrees /fan 180 degrees/ gas mark 6
- Peel and slice the onions quite fine but not so thin that they fall apart.
- Heat the 4tbsp of oil in a large deep frying pan and fry over a low heat until softened, take care not to brown them, this should take 15-20 minutes.
- Once cooked take off the heat and immediately stir in the onion marmalade and rosemary (if using). Leave in the pan to cool while you blind bake the pastry.
- Take the flan tin from the fridge and bake the pastry 'blind' for 15mins or until it starts to colour slightly. Baking blind is just starting the pastry off before you add the filling so you don't get soggy raw pastry. You do this by placing some scrunched up baking paper in the tin and fill it with baking beans, or even clean pebbles will do!
- While the pastry is baking, you can prepare the filling. Finely grate the cheese, and in a jug lightly whisk together the eggs and the cream adding a good grind of salt and pepper.
- Once the pastry case has cooked for 15mins, remove from the oven and remove the paper and beans and put back in for a further 5mins and reduce the oven temperature to 180Ëš/ fan 160Ëš /gas mark 4.
- Remove the pastry case from the oven and place half the onion mixture over the base; sprinkle with half the cheese and pour over half the egg and cream mixture. Now I find it easier at this point to fill the rest of the tart up in the oven instead of trying to carry the tin full of mixture to the oven and losing most of it in the process! Place it on a heated baking tray and whilst half in half out of the centre of the oven add the rest of the onion mixture, fill up with the remaining egg and cream mixture and top with the remaining cheese.
- Bake for approximately 25- 30mins until lightly browned and set in the middle.
Rest for an hour then trim off the excess pastry, remove from the tin and cut into nice big wedges; serve with a nice crisp green salad dressed with good olive oil and balsamic vinegar. My favourite balsamic is Belazu (which you can get in Waitrose, it's pricey but definitely worth it!), its rich dark and sticky and lasts for ages so it's a good investment!
If you want to make it a more substantial meal add some boiled potatoes as well, but I like mine just with salad as the eggs and cream in the tart make it filling enough for most appetites.