Starter Recipes > Rustic Onion Tart

This recipe is part of the April 2010 Recipes Menu

Starter - Rustic Onion Tart
Main Course - Farmer's Sausage Casserole
Dessert - Cottage Rhubarb Pudding

How to make rich onion tart:
A delicious caramelised onion filling in an almond textured crust. If the soft pastry proves difficult to roll it can be pressed into the flan dish.


Rustic Onion Tart
1 1/2lbs onion peeled and finely sliced
3 tablespoons olive oil
salt and black pepper
2 bay leaves
2 cloves garlic, peeled and finely chopped

for the pastry:

8oz plain flour
1/2 teaspoon salt
1oz almonds, toasted and finely chopped
1 egg, beaten
6 tablespoons olive oil
(see measure conversions for more information)


- Put the onions in a pan with the olive oil.
- Cook until soft and slightly browned.
- Add salt, pepper and garlic.
- Put lid on pan.
- Cook very slowly over a low heat for about 1 hour.
- To make the pastry mix all ingredients to firm dough.
- Knead on a lightly floured surface.
- Roll out.
- Use to line a 9-inch flan tin.
- Leave in the fridge for 45 minutes.
- Place onion filling into the pastry case.
- Remove bay leaves.
- Bake at about 220 degrees centigrade for 25 minutes.