This Caramalised onion tart is a simpler version of a quiche, just with fewer ingredients. This can be served hot or cold with a nice green salad and mayonnaise. To save some time the Shortcrust pastry can be bought ready made or if you are unorganised as me, it is easy to make. A variety of white/red onions and shallots can be added to this recipe for variation but I find the simpler the recipe the less food shopping I have to do.
- 200g Plain flour
- 100g Butter
- 2 Onions, peeled and sliced
- 1 tsp Dried Thyme
- 3 Eggs
- 150ml Milk
- 100g Chedder cheese
- 1 garlic clove, peeled and diced
- 2 tbsp Sugar
- First make the dough, rub the butter and flour together until it resembles fine breadcrumbs.
- Add approx 2 tbsp of water and mix in until well combined.
- Cover and leave aside in the fridge for about 30 minutes.
- Next fry the onions until soft and add in the garlic and sugar in the last few minutes to caramalise.
- Then preheat the oven to 180 degrees, grease a flan dish and roll out the dough until it is slightly larger.
- Place the dough into the flan dish, press down and trim off excess.
- Put some grease proof paper and baking beans on top and pop into the oven for about 15 minutes.
- Remove the paper and beans, brush some milk on top of the pastry and pop back into the oven for about another 5-10 minutes until lightly golden.
- Once cooked place in the onions and garlic mixture and spread evenly on base.
- Then beat the eggs, thyme, cheese and milk and pour over the onions.
- Pop back into the oven for another 20-25 minutes until golden on top.