Name: The ultimate makeover: Onion tart
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
Cuisine: French
Ingredients: 2 large red onions (550g/1lb 4oz total weight), halved lengthways; 2 tbsp rapeseed oil; 2 medium eggs; 200ml carton half-fat crème fraîche; 1 tsp thyme leaves; 1 tsp Dijon mustard; 25g gruyère; 175g self-raising flour; 25g cold butter cut in small pieces; 100g natural yogurt; 4 tbsp semi-skimmed milk

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The ultimate makeover: Onion tart

The ultimate makeover: Onion tart

Angela Nilsen

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Serves 6

Easy

Prep: 25 mins

Cook: 50 mins

A star rating of 4.6 out of 5.21 ratingsRate

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Angela Nilsen reinvents a
buffet favourite to
make it far healthier – a lovely dish for spring

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The ultimate makeover: Lemon tart

A star rating of 4.5 out of 5.81 ratings

Ingredients

Nutrition

Units:

MetricUS

For the filling

2 large red onions

(550g/1lb 4oz total weight), halved lengthways
2 tbsp rapeseed oil
2 medium eggs
200ml carton half-fat crème fraîche
1 tsp thyme

leaves
1 tsp Dijon mustard
25g gruyère

For the base

175g self-raising flour
25g cold butter

cut in small pieces
100g natural yogurt
4 tbsp semi-skimmed milk

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Nutrition: per serving

kcal309
fat17g
saturates7g
carbs33g
sugars8g
fibre2g
protein9g
salt0.84g

low

Method

step 1

Slice the onions into small, thin, wedge-shaped pieces. Heat the rapeseed oil in a large, preferably non-stick, sauté or deep frying pan. Stir in the onions and fry over a medium heat for about 20 mins. Stir only occasionally so they can cook fairly undisturbed and caramelise underneath. When done, they should be well caramelised and sticky.
step 2

Meanwhile, prepare the base. Heat oven to 190C/170C fan/gas 5 and put in a baking sheet. Put the flour and butter in a bowl with a pinch of salt and rub with your fingers until it resembles rough crumbs. Mix the yogurt and milk, pour it into the flour mixture and work together briefly with a knife until the dough just comes together. Remove from the bowl and gently press together to form a ball. Do not overwork the mixture.
step 3

Roll dough out thinly on a lightly floured surface and use to line a 23cm round, fluted, loose-based flan tin, about 2.5cm depth, pressing it with your fingers into the flutes. Sit the tin on. If the dough is a little sticky, dust your fingers in some flour.
step 4

Beat the eggs in a medium bowl, then stir in the crème fraîche, thyme, mustard and seasoning. Spoon and spread half of the onions into the lined base, season with pepper then scatter over half the cheese. Pour the egg mixture over the top, then scatter over the rest of the onions and cheese. Sit the tin on the hot baking sheet and bake for 25-30 mins until the base and filling are cooked. Remove and cool for about 10 mins, then remove from the tin and serve while fresh and warm.

Recipe from Good Food magazine, May 2011

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A star rating of 4.6 out of 5.21 ratings

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