Monday 3 May 2010

Meat-Free Monday: Onion Tart

I don't know why I've had quiche and savoury tarts on my mind recently, but the idea has been niggling at me for about a month. So, when we got onions in the veg box for the 3rd week running, and somehow I hadn't used any of them, I decided that it was time to give in and make an onion tart. I prepared the onions the day before, which is the really time consuming bit, so then it was a pretty speedy Monday night dinner.

Onion Tart

1 sheet ready-rolled shortcrust pastry
1 metric fuck-tonne of onions (I think it was 9 medium onions and 3 red shallots - basically keep peeling and slicing until your patience runs out)
1tbs butter
1tbs olive oil
1 sprig of thyme
150g mild cheese (I used a firm goats cheese, but the goat naysayers could use a mild cheddar, or gruyere)
150ml sour cream
3 eggs
black pepper

Heat a heavy-based saucepan with a lid over a low heat, add the olive oil and butter and when the butter melts add the thinly sliced onions and the thyme. Turn the onions over in the melted butter and oil until well coated, then cover tightly and cook in a slow oven until, as the Hairy Bikers say, "wilted to the point of apathy". These had an hour at 120C. If you haven't got anything better to do, you can do the onions on the stove top, stirring frequently. Basically you want them completely collapsed, translucent and beginning to take colour. If you try and hurry this stage, the onions will burn or, even worse, stay raw. And raw onions in this quantity lead to soggy pastry and unsettled tummies.

Let the onions cool.

Grate the cheese into a mixing bowl and add the sour cream and eggs, beating well. Add the cooled onions and season well with grated nutmeg and black pepper.

Line a pie dish with the pastry, prick all over with a fork and blind bake for 10 minutes at 180C, just to begin to set the pastry.

Pour the onion mixture into the pastry case and return to the oven, baking for about 35 minutes, or until golden and puffy. Allow to sit for 15 minutes to firm a little before cutting, and serve with a sharply-dressed green vegetable or salad. We had steamed purple sprouting broccoli dressed with lemon juice and garnished with some panko breadcrumbs, tossed with olive oil, garlic and lemon zest until golden and crisp.


Kavey said...

One metric fuck-tonne!

Barbara said...

Oh those caramelized onions look fabulous!
Love quiche anyway...anytime!

Caroline said...

Looks great - nice and caramelised and browned, and love the measurement of onions!!!

Alicia Foodycat said...

Kavey - it's a line from Dexter that I liked!

Barbara - quiche is underrated, I think!

C - thanks!

Rosa's Yummy Yums said...

That onion tart looks mighty good! A delicious dish!



grace said...

yes...cook those darn onions to within an inch of their lives! this is a great dish for any meal--nicely done. :)

Velva said...

This looks like a deliicous savory onion pie. Carmelized onions provide a sweet and savory dish. Love it! Thank for sharing.

Esi said...

Love onions, love tarts. I am all about this!

Alicia Foodycat said...

Rosa - thank you!

Grace - they definitely need it!

Velva - caramelised onions are gorgeous, aren't they?

Esi - you do great savoury tarts! I always drool over them and your pizzas.

Sarah said...

I'm going to have to try that one.. sounds delish..

mscrankypants said...

I'm done after chopping two onions in a row. Crazy how a mountain of onion fries into a helpless little pile but the tart looks superb.

Alicia Foodycat said...

Sarah - good to see you back in the blogosphere!

Cranky - it's crazy isn't it? Almost as depressing as washing spinach.

HH said...

Oh that looks and sounds fantastic FC! I love the idea of goats cheese. I don't know if I can do it in my current kitchen, but I will think about it.
Last time I had a metric fuck-tonne of onions to do, I used the fine slice on my food processor, which saved so much time and angst! (apart from the time it took me to search for the attachment!)

kat said...

Oh do I love an onion tart!

Alicia Foodycat said...

HH - I long for a food processor with a slicing option!

Kat - now I have made one, I am quite keen to make another!

Deb in Hawaii said...

Those onions (and the tart of course) are beautiful--so perfectly caramelized! Love the panko on top too!


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