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Updated 8 January 2021
Anneka Manning is the author of Mastering the Art of Baking (published by Murdoch Books). Penning Australian cookery classics for almost 25 years, she has been responsible for shaping the nation's tastes. Her Roast Onion Tart, courtesy of our friends at Eatlove, is a lunchtime dish that requires only a simple green salad for company.
This approachable tart comes with no pressure to make your own shortcrust (phew!) so you can let out your sighs of relief before you start.
Ingredients
1 quantity pâte brisée
700g (1lb 9oz) brown onions
90ml (3fl oz) olive oil
1¼ tablespoons balsamic vinegar
1 tablespoon caster (superfine) sugar
2 eggs
1 egg yolk
225ml (7¾fl oz) pouring (whipping) cream
225ml (7¾fl oz) milk
100g (3½oz/1 cup) parmesan cheese
2½ teaspoons thyme leaves
Preparation
Use a rolling pin to roll out the pastry on a lightly floured work surface to a circle, about 36cm (14¼ inches) in diameter. Gently ease the pastry into a 2.5cm (1 inch) deep, round 26cm (10½ inch) fluted loose-based tart (flan) tin. Roll the rolling pin over the tin to trim the excess pastry, then refrigerate for 30 minutes.
Preheat the oven to 180°C (350°F/Gas 4). Line the pastry shell with non-stick baking paper and fill with baking beads, dried beans or uncooked rice. Bake for 25 minutes, then remove from the oven. Remove the paper and weights and set the pastry shell aside.
Peel the onions, leaving the root ends intact. Cut in half, then cut each half into thirds lengthways and place in a single layer on a baking tray. Drizzle the olive oil, then the vinegar, over the onions and sprinkle with the sugar. Roast for 35 minutes, turning occasionally, or until deep golden and soft.
Meanwhile, whisk together the eggs and egg yolk in a medium bowl. Whisk in the cream and milk. Season with sea salt and freshly ground black pepper.
Scatter the parmesan over the pastry shell, then arrange the onions on top in concentric circles. Place the tin on a baking tray, then carefully pour the cream mixture over the onions. Scatter over the thyme leaves, then bake for 35–40 minutes or until the filling is just set. Remove from the oven and allow to cool slightly. Serve the tart warm or at room temperature, garnished with the thyme sprigs.
See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and buy their books.
Roast Onion Tart - Anneka Manning
Anneka Manning is the author of Mastering the Art of Baking (published by Murdoch Books). Penning Australian cookery classics for almost 25 years, she has been responsible for shaping the nation's tastes. Her Roast Onion Tart, courtesy of our friends at Eatlove, is a lunchtime dish that requires only a simple green salad for company.
This approachable tart comes with no pressure to make your own shortcrust (phew!) so you can let out your sighs of relief before you start.
Ingredients
1 quantity pâte brisée
700g (1lb 9oz) brown onions
90ml (3fl oz) olive oil
1¼ tablespoons balsamic vinegar
1 tablespoon caster (superfine) sugar
2 eggs
1 egg yolk
225ml (7¾fl oz) pouring (whipping) cream
225ml (7¾fl oz) milk
100g (3½oz/1 cup) parmesan cheese
2½ teaspoons thyme leaves
Preparation
Use a rolling pin to roll out the pastry on a lightly floured work surface to a circle, about 36cm (14¼ inches) in diameter. Gently ease the pastry into a 2.5cm (1 inch) deep, round 26cm (10½ inch) fluted loose-based tart (flan) tin. Roll the rolling pin over the tin to trim the excess pastry, then refrigerate for 30 minutes.
Preheat the oven to 180°C (350°F/Gas 4). Line the pastry shell with non-stick baking paper and fill with baking beads, dried beans or uncooked rice. Bake for 25 minutes, then remove from the oven. Remove the paper and weights and set the pastry shell aside.
Peel the onions, leaving the root ends intact. Cut in half, then cut each half into thirds lengthways and place in a single layer on a baking tray. Drizzle the olive oil, then the vinegar, over the onions and sprinkle with the sugar. Roast for 35 minutes, turning occasionally, or until deep golden and soft.
Meanwhile, whisk together the eggs and egg yolk in a medium bowl. Whisk in the cream and milk. Season with sea salt and freshly ground black pepper.
Scatter the parmesan over the pastry shell, then arrange the onions on top in concentric circles. Place the tin on a baking tray, then carefully pour the cream mixture over the onions. Scatter over the thyme leaves, then bake for 35–40 minutes or until the filling is just set. Remove from the oven and allow to cool slightly. Serve the tart warm or at room temperature, garnished with the thyme sprigs.
See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and buy their books.
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