An Onion tart at home

I’m a bit late with this post. Been busy- but that’s no excuse. Regular posts from here on out! 🙂

So when I was home last week, in between cuddles from my dog Simba, large mouthfuls of divine food, and general happiness, I realized my fingers were itching to bake something.

I didn’t want fancy. I wanted comforting and wholesome and warm. Something like home.

And something like that has to be made with ingredients you’d always have at hand.

A little bit of kneading, chopping, and whisking later I had exactly what I wanted.

This gorgeous Onion tart.

The tart case was flaky and buttery.
The caramelised onions were a beautiful honey-colour and slightly sweet.
And the cream and eggs provided an undeniable warmth.

One slice of this baby, and you’re guaranteed to close your eyes in a deep sigh.

It tastes of home.

Caramelised Onion Tart
Adapted from: Step-by-step Baking

Prep time: 25 mins
Cook time: 80-85 mins
Serves: 6


150 g plain flour
75 g butter, chilled and cut into pieces, plus extra for greasing
1 egg yolk

For the filling:

2 tbsp olive oil
25 g butter
500 g onions, finely sliced
salt and pepper to taste
200 ml cream
1 large egg, plus 1 yolk


For the tart case

1. Rub the flour and butter together in a large bowl until you have fine crumbs. Beat the egg yolk with 1 teaspoon of cold water and add it to the crumbs. Bring the mixture together with your hands to form a soft dough. Wrap in cling film and chill for 1 hour in the refrigerator.
2. Preheat the oven to 180º C. Lightly grease a 22 cm (9in) loose-bottomed tart tin with butter. Roll out the dough gently and then use your hands to spread it evenly all around the base and sides of the tin. Make sure there aren’t too many bumpy parts. Use a fork to make some holes all over the dough and then cover with some baking parchment. Top with baking beans and bake for about 25 minutes. Take out from the oven, remove the parchment and the baking beans and pop back in the oven for 5 minutes more. Remove and leave to cool.

For the filling and assembling

1. Heat the oil and butter in a large non-stick pan. Add the onions and season well. Cook on high heat until the onions just begin to brown. Then reduce the heat to low, cover and cook for 20 minutes, stirring once in a while. Remember that we want the onions to become soft, but not burn them. Take the cover off, and cook on a medium heat for about 5 minutes till any liquid in the pan dries up. Once sightly cool, spoon this onion mixture into the cooled tart case. Spread it out evenly all over the base.
2. Preheat the oven to 180º C. Whisk the cream, egg, and yolk together and season well. Pour this mixture over the onions and spread it out evenly.
3. Place the tart on a baking tray and bake in the oven for 30-35 minutes. For the last 2 minutues, use your grill setting to get a lovely brown top. Remove from the oven and let cool slightly. Remove gently from the tin and place on a serving plate. Slice and enjoy 🙂

Drop me a comment telling me what food defines “home” for you 🙂

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