Onion tart







Cook Time

65-70 Min


For the pastry

  • 25g/1oz self-raising flour
  • 50g/2oz butter
  • pinch of salt

For the filling

  • 6 onions, sliced
  • 150ml/5fl oz boiling water
  • 4 rashers streaky bacon, diced)
  • 50g/2oz butter
  • 1 teaspoon dried mixed herbs
  • 2 egg yolks
  • 50ml/2fl oz double cream
  • salt and freshly ground black pepper
  • Preheat the oven to 180°C/350°F/Gas mark 4. Grease a medium-sized baking tin.
  • To make the pastry, sift the flour into a bowl and rub in the butter. Add a pinch of salt to 50ml/2fl oz water, then gradually add to the bowl until the mixture forms a ball. Roll out and use to line the bottom of the tin.
  • For the filling, sweat the onions in the boiling water for 5 minutes. Drain.
  • Fry the bacon in a little of the butter until crisp. Add the remaining butter, onions, mixed herbs, salt and pepper, and cook for 15 minutes.
  • Beat the egg yolks and cream together. Add to the onion mixture, and pour into the baking tin. Bake in the oven for 40–45 minutes. Serve hot.
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