Served with a light salad, Caramelised Red Onion Tart makes a great lunch or light dinner. I have fallen in love with this beautiful red onion from its vibrant warming color to its great health benefits, the red onion has definitely won its way into my kitchen
But boy are they strong…I cried like a baby while slicing these onions…I don’t know, I never have a the same problem when I use the white onions. Well they are probably not as strong. But the crazy thing is that red onions taste much sweeter than white onions. I suggest that if you have a machine to slice onions, then use it ( mine decided to give up last week, the motor just figured that it was time to explode and it did just that)?…perfect timing. Okay enough of me whining about burning eyes and exploding machines lets talk about why this recipe is so totally worth it.
First of all it is super easy to prepare, a big plus for me. I start by making the pastry….pleeeease do not let the thought of making your own pastry scare you. The pastry is really simple to make and takes just 5 minutes.
Here let me show you how
Please be nice and do not laugh at my pictures, pastry in the making does not make very attractive pictures.?
Measure out the flour, baking powder, salt and mixed herbs into a bowl. Add cubed margarine to it. The white cubes that you see in the flour are the margarine. Rub in the margarine with your fingertips until it roughly resembles breadcrumbs.
Then pour in iced water and buttermilk or plain yoghurt. It is best to use iced water in making your pastry , to prevent the fat in the mixture from beginning to melt. If this does happen, then the dough will be more difficult to handle, and the finished result may be too crumbly.
Now gently mix with a fork to incorporate the liquids which you just added. And then gather it up into a ball, you do not have to knead it. Place it in the fridge while you prepare the filling which should take about 15 minutes. Keeping the dough cold makes it easier to roll out.Now gently mix with a fork to incorporate the liquids which you just added. And then gather it up into a ball, you do not have to knead it, and place it in the fridge while you prepare the filling which should take about 15 minutes. Keeping the dough cold makes it easier to roll out.
After 15 minutes, remove from the fridge and roll out and cut to the size you prefer, Just cut it to size which will suit the pan or pans you are using.
Spray the pan with non stick cooking spray and line the pan with the cut dough, pressing it neatly into the pan
See how easy it is!
Okay now for the pretty pictures… ☺
While the pastry is chilling in the fridge, start making the filling by thinly slicing the onions and cooking on medium heat for about 10 to 15 minutes.. Adding a bit of sugar, salt freshly ground black pepper and a bit of crushed chilli will really enhance and deepen the flavour of the onion.
It is then spooned into the prepared pastry cases, topped with a bit of grated cheese if you like and then pour the egg, Dijon mustard and milk mixture over the onion mix.
I am going to be totally honest with you here. I actually ran out of Dijon mustard so I substituted regular yellow mustard, you know the sauce that you use on hot dogs and subs, yes that mustard. And it was perfectly fine, it is a little less tangy but seriously, the difference was too slight to notice. So go for it if you do not have Dijon mustard.
The tarts are then baked for 15 minutes. You can serve it warm or cold with a light salad if you like. The mini ones are great for school or work lunchbox. You can bake it a day before and pop it into lunchboxes the next morning…a real time saver.
So here is one for next time you thinking lunch box ideas or light dinner try out this Caramelised Red Onion Tart, worth all the tears shed slicing up those onions!!!!?
- TO MAKE THE PASTRY
- 150 g / 250ml all purpose / plain cake flour
- 2 ml / ½ tsp salt
- 3 ml baking powder
- 2 ml dried mixed herbs
- ¼ cup buttermilk or plain yoghurt
- 45 ml iced water
- TO MAKE THE FILLING
- 30 g butter or margarine
- 15 ml / 1 tablespoon olive sunflower or canola oil
- 500 g red onions peeled and sliced SEE NOTE 1
- 1 level teaspoon sugar
- 1 level teaspoon freshly chopped thyme or ½ teaspoon dried thyme
- ¼ teaspoon crushed dry chilli flakes
- freshly ground black pepper
- FOR THE TOPPING
- 2 eggs
- 170 ml double / fresh cream
- 1 tablespoon dijon mustard SEE NOTE 2
TO MAKE THE PASTRY
Make the pastry by sifting the flour,salt and baking powder together.
Rub the margarine into the flour mixture.
Mix in the buttermilk and iced water and stir into the mixture.
Mix gently until the you can form a ball with the dough. Do not handle the dough too much.
Chill in the fridge for 15 minutes while you make the filling.
After 15 minutes remove from the fridge, roll and cut to fit the pan you are using.
Spray pan with non stick cooking spray and line the pan with the cut pastry.
TO MAKE THE FILLING
Melt the margarine in a pan and add the oil.
Stir in the onions and sprinkle sugar over.Add thyme,salt, pepper and chilli flakes if using.
Cook for about 10-15 minutes, stirring occasionally, until the onion softens and caramelises.
Remove the pan from the heat.
Divide the onion mixture between the pastry cases.
FOR THE TOPPING
Beat the eggs,cream and mustard together and pour into pastry cases filled with the onion mixture.
Bake for 15 to 20 minutes or until set.
Transfer baked tarts to cool on a wire rack.
Serve warm or at room temperature.
500g of sliced onions is about 4 medium onions.
If you do not have dijon mustard, you can use regular yellow mustard as a substitute in this recipe.