IT WAS MY FRIEND’S BABY SHOWER BRUNCH, AND I WAS PLANNING TO MAKE A QUICHE, BUT IN THE END I CHANGED MY MIND, AS I DIDN’T HAVE ENOUGH EGGS AT HOME.I TOOK THIS ONION TART RECIPE FROM ONE OF MY FAVOURITE BAKING BOOKS BY ANNEKA MANNING.
I HAVE BAKED TARTS IN THE PAST, BUT I HAD NEVER TRIED THIS PARTICULAR RECIPE. THE ORIGINAL ONLY CALLED FOR REGULAR YELLOW ONION, BUT I RECOMMEND USING TWO TYPES OF ONION: 50% YELLOW ONION AND 50% CRIMEAN/YALTA FLAT RED ONION.
THE CRIMEAN RED ONION HAS A WONDERFUL SWEET TASTE AND IS NOT AS SHARP AS THE REGULAR ROUND RED ONION. THE TART TURNS OUT GREAT AND IS BEAUTIFUL TO SHOW ON THE TABLE. IT WAS DEFINITELY A HIT ON THAT SPECIAL DAY.
I MADE THIS TART THE EVENING BEFORE THE BRUNCH, AND I COVERED IT WITH FOIL AND KEPT IT IN THE FRIDGE UNTIL THE NEXT DAY. THAT MORNING, I PUT THE TART INTO A COLD OVEN AND LET IT REHEAT AT 150℃FOR JUST ABOUT 30 MINUTES BEFORE THE PARTY. IT TASTED PERFECT. IF YOU HAVE TIME TO MAKE IT ON THE SAME DAY, OF COURSE THAT’S ALWAYS BEST, BUT IT TASTED JUST FINE WHEN REHEATED.
Makes 1 x 28 cm tart
Takes roughly 2 hours including making the pastry
- 1 portion of frozen or homemade rich short crust pastry (for 28 cm/11 inch)
- 3 Crimean red onions and 3 medium yellow onions, cut into 6-8 wedges each
- 90 ml extra virgin olive oil
- 1-2 tbsp good quality balsamic vinegar
- 1 tbsp caster sugar
- 2 medium eggs
- 1 egg yolk
- 225 ml pouring cream (whipping cream)
- 225 ml full fat milk
- 100 g good quality parmesan cheese, finely grated
- 2 tsp fresh thyme, leaves picked
Use a rolling pin to roll out the pastry on a lightly floured surface. Make a circle about 38 cm in diameter. Gently ease the pastry into a 2.5 cm deep, 28 cm round fluted tart/flan tin. Roll the rolling pin over the tin edge to trim the excess pastry, or use your fingers. Put pastry back into the fridge for 30 minutes.
Preheat the fan assisted oven to 180℃. Line the pastry shell with non-stick baking paper and fill it with either baking beads, raw rice, or raw beans (you can reuse them again next time). Bake the shell on the middle rack for 25 minutes. Remove from oven. Remove baking paper and baking beads and set the pastry shell aside.
Peel onions, keeping root ends intact. Halve, then cut each half into thirds. Place onion wedges in a single layer on a baking tray. Drizzle them first with olive oil then vinegar. Sprinkle sugar all over the onions. Roast for 30-35 minutes, or until onions turn soft and a deep golden color.
Meanwhile, whisk together the eggs and yolk, then whisk in the cream and milk. Mix in thyme leaves. Season with salt and pepper.
Sprinkle the parmesan evenly over the pastry shell. Arrange onion wedges, alternating types of onion, working from the pastry edge towards the middle and arranging the wedges evenly to fill the tart. Make sure that you have space to pour the cream mixture in.
Place the tin on a baking tray (that way, it’s easier to remove it from the oven when it’s ready, and you do not damage the tart’s edge). Carefully pour the cream mixture over the onion wedges. Bake for 35-40 minutes or until the filling is just set. Remove from oven and allow to cool slightly.
Serve tart warm or at room temperature.