caramelised onion tart
This is a deep and indulgent tart that is perfect in both the depths of winter, and the warmth of the summer sun. It calls for lots of sweet, caramelised onions, smoked bacon, mature cheddar and thyme, so is a really rich joyous thing to eat.
This tart is a thing of joy, and will fill your house with an incredible aroma, so take your time when preparing it. Make sure the onions are caramelised slowly in order to deepen the flavour they give off.
It’s delicious served warm, directly from the oven, but is equally as good when left to cool. Spoon a big dollop of chutney on the side, and you’re good to go.
for the filling
3-4 onions (around 650g)
200g smoked bacon (or, lardons)
125g mature cheddar
5 sprigs of thyme
50g butter
2 eggs + 2 yolks
250ml double cream
150ml full fat milk
salt & pepper
for the base
300g plain flour
150g butter
a pinch of salt
150ml iced water
method
Start by making the pastry for the tart.
Put the flour, butter and salt in a large bowl and mix into a crumb consistency. You can also do this in a food processor if you have one.
Next, add the water gradually, mixing as you go, and stop when it comes together into a dough.
Tip this onto your counter and knead a few times until it forms a tight ball.
Wrap the pastry in cling film and chill in the fridge for an hour.
Next, preheat the oven to 180c.
Remove the pastry from the fridge and roll out to around 3mm thick.
Lay this in your tart tin, leaving the edges hanging over, and gently push into the sides.
Prick a few times with a fork and add your baking beans.
Bake for 20 minutes with the beans, then a further 10 without.
Take it out when it is just turning golden and let it cool and rest.
Next, make the filling by melting your butter in a large saucepan.
Slice the onions into thin half moons and add to the melted butter.
Remove the thyme leaves from their stems and add half to the onions, along with a good pinch of salt and a crack of pepper.
Give this all a good stir, turn down the heat and put a lid on the pan.
Let this cook for 25 minutes until the onions are soft, sweet and starting to caramelise.
Spoon these onions into a bowl and return the pan to the heat.
Add the bacon and remaining thyme to the pan and fry until starting to crisp. This should be about 5 minutes.
Add the bacon to the onions and add in your crumbled cheese.
Layer this into your tart base and even out.
Whisk the eggs, yolks, milk and cream together with another pinch of salt and black pepper.
Pour this over the onion mix until it reaches the top of the pastry. You may have some left over, that’s not a problem.
Bake at 180c for 25 minutes, turning occasionally, until it turns a deep golden brown.
Let it cool and set fully, then serve whenever you fancy. It’s as good cold as it is hot, so you can cook this in advance if you fancy.
