Caramelised Onion Tart

This is absolutely beautiful. You can also create a fairly lo-carb alternative by cooking the mixture in a flan tin without the pastry.


375g pack of ready-rolled shortcrust pastry (not that I'd dream of using ready-made pastry!)

500g finely sliced onions (slice them in a food processor)

3 tbsp olive oil

A few thyme sprigs (leaves only)

3 large eggs (free-range, of course)

300ml milk

100g grated cheese (emmental or mature cheddar)


Heat oven to 190C Gas 5.

Roll out pastry and line a deep 20cm flan tin. Chill in fridge for ten minutes.

Crumple a few balls of foil in the base of the pastry and bake for 10 minutes.

Remove foil and bake for 5 minutes more.

Cook the onions gently in the oil until starting to soften.

Add thyme, salt and pepper and continue cooking slowly for about 15 minutes until the onions are soft and tinged brown.

Beat the eggs, milk and half the cheese.

spread the onions over the flan case and pour in the egg mix.

Sprinkle over the remaining cheese.

Bake tart for 30-40 minutes until the filling is firm and golden.

Serve warm or cold.