Suzanne Nelson’s Onion Tart

Recipe by: Darina Allen

This is a brilliant pastry for those who think they can’t make pastry. The pastry keeps fresh in the fridge for 5-6 days.

Suzanne Nelson’s Onion Tart

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

130

MINUTES

Ingredients

  • Pastry

  • 110g (4oz) butter, melted

  • 70ml (scant 3fl oz) water

  • 1/2 - 3/4 teaspoon salt to taste

  • 400g (14oz) plain flour

  • Onion Filling

  • 6-7 medium onions (1.5kg/3lb 5oz) mix of red and sweet white onions (Vidalia if available)

  • 100g (3 1/2oz) butter

  • salt and freshly ground black pepper

  • about 250ml (9fl oz) white wine

  • 4 whole eggs

  • 2 egg yolks

  • 150ml (5fl oz) cream

  • 50ml (2fl oz) crème fraîche

  • salt and freshly ground pepper to taste

  • 2 tablespoons thyme leaves, chopped (optional)

  • nutmeg

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6 (or 180°C fan)

  2. Butter and line the base of the 30cm shallow tart tin

    Pastry

  3. Heat the butter, water and salt for the pastry in a small saucepan until bubbling. Have the flour in a bowl, then tip in the bubbling butter. Mix until you have a ball that comes away from the sides of the bowl.

  4. Put the pastry into the tin in blobs and press with your fingers until it covers the base and all the way up the sides, so it sticks out a little around the top – trim the edges if preferred. Prick all over with a fork, reserving any extra pastry for patching. Bake blind for 20 minutes until golden and crisp – after 15 minutes, press down with the flat base of a glass or 1/4 cup measure.

    Filling

  5. Peel and thinly slice the onions.

  6. Melt butter in a large cast iron saucepan and add a quarter of the onions, sprinkle with salt and freshly ground black pepper, stir well to coat with butter. Cook for approx. 20 minutes on a low heat, stirring occasionally. Add one third of the wine and another quarter of onions and cook for a further 20 minutes repeating the process until all the onions and wine have been incorporated. Cook until completely soft and all the liquid has been absorbed, this will take an approx. 1 1/2 hours, pay closer attention towards the end so it doesn’t burn. Taste and adjust the seasoning if necessary, and a sprinkle of sugar to bring out the flavours of the onions. Take off the heat and leave to cool completely. Tip into the partly baked tart shell.

  7. Lightly beat the 4 eggs + 2 yolks with the cream and crème fraîche, add salt and pepper and pour over the onions. Sprinkle with 2 tablespoons of chopped thyme if desired. Grate lots and lots of nutmeg on top.

  8. Bake at 180°C/350°F/Gas Mark 4 for 30 minutes until golden.

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