Carmelized Onion Tart

I've been trying various tarts using Laura Calder's recipe for Savoury Pastry. I like Laura's style of cooking, which is much like my own. That is to say not overly precise and open enough to allow you to use whatever you have on hand (within reason).

So, in her cookbook French Food at Home there is a recipe for an Onion Tart, which I have made before and love. As with any recipe, I tend to alter ingredients and amounts depending on what I have on hand.
Cooked onion mixture

I made it again yesterday, to great success!

Here's what I did:

one pastry disc
four cooking onions
1/2 cup of butter
1/4 cup of balsamic vinegar
1/4 cup of heavy cream
salt and pepper
a handful of thyme (fresh or dry)
1/2 cup grated swiss cheese
1/4 cup olive oil

Pastry covered with cheese
Preheat oven to 350 degrees F.
Melt the butter over low heat, peel and finely chop the onion and cook slowly over med-low heat until tender. Add the cream, stir. Add the balsamic vinegar, salt and pepper and thyme and mix it all well.

Roll out your pastry on a lightly floured surface and transfer to cookie sheet or pizza pan.

Poke the pastry all over with a fork and brush on olive oil.
Sprinkle with half of the cheese.

Carmelized Onion Tart
I cook mine on a cookie sheet which seems to work well and give a nice rustic look to the finished tart. Flute the edges and cover the pastry with the onion mixture leaving bit of space around the edge to prevent overflow.

Bake at 350F for about 15 minutes, or until the top and crust is nicely browned.

1 comment:

  1. "cooking onions" Now you've got me with that ingredient, as I thought you can cook any onion. I've heard of pickling onions. Care to enlighten us further?