Served with a light salad, Caramelised Red Onion Tart makes a great lunch or light dinner
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 8mini tarts
Author Ashika | Gardening Foodie
Ingredients
TO MAKE THE PASTRY
150g/ 250ml all purpose / plain cake flour
2ml/ ½ teaspoon salt
3mlbaking powder
2mldried mixed herbs
¼cupbuttermilk or plain yoghurt
45mliced water
TO MAKE THE FILLING
30gbutter or margarine
15ml/ 1 tablespoon olivesunflower or canola oil
500gred onions peeled and slicedSEE NOTE 1
1level teaspoon sugar
1level teaspoon freshly chopped thyme or ½ teaspoon dried thyme
¼teaspooncrushed dry chilli flakes
salt
freshly ground black pepper
FOR THE TOPPING
2eggs
170mldouble / fresh cream
1tablespoondijon mustardSEE NOTE 2
Instructions
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.
Notes
NOTE 1 500g of sliced onions is about 4 medium onions. NOTE 2 If you do not have dijon mustard, you can use regular yellow mustard as a substitute in this recipe.