Onion Tart
- ⏱ 1 hour 55 minutes
- Medium
- Serves 6
- 👥 2-cook recipe
A savory tart with caramelized onions and blue cheese in a buttery pastry.
Adapted from the Guardian.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Onion Tart
0/0
COOK 1COOK 2
1Add egg yolk parmesan water
2Chill dough
3Plate and serve
+ 19 more steps in the app
Onion Tart
0/0
COOK 2COOK 1
1Add egg yolk parmesan water
First make the pastry
Cut the butter into small pieces
Put it into a food processor together with the flour...
2Chill dough
Chill in the fridge for 20 minutes
3Plate and serve
+ 19 more steps in the app
Ingredients
- 90 g butter
- 150 g plain flour
- 1 egg yolk
- 4 tbsp parmesan (grated)
- 1-3 tbsp water
- 1.2 kg onions
- 3 tbsp olive oil
- 2 tbsp thyme leaves
- 2 garlic cloves
- 1 tbsp sherry vinegar
- 175 g creamy blue cheese
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Add egg yolk parmesan water
- COOK 1 First make the pastry
- COOK 1 Cut the butter into small pieces
- COOK 1 Put it into a food processor together with the flour and a good pinch of salt
- COOK 1 Reduce to fine crumbs
- COOK 1 Add the egg yolk, grated parmesan and as much water as needed to make a firm but rollable dough (usually 1-3 tbsp)
- COOK 1 Turn the dough out onto a lightly floured board and bring together into a ball
2. Chill dough
- COOK 1 Chill in the fridge for 20 minutes
3. Roll pastry
- COOK 2 Remove the pastry from the fridge and roll it out on a lightly floured board to fit the tart tin
- COOK 2 Lower it into place, usher it up the sides of the tin and trim any overhanging pastry
🤝 Cook 1 hands over dough.
4. Preheat oven
- COOK 2 Heat the oven to 200C/gas mark 6 and place an empty baking sheet in to heat up
5. Prep onions
- COOK 2 Peel and halve the onions and cut into thin segments
- COOK 2 Warm the oil in a large, deep saucepan
6. Blind bake
- COOK 1 Loosely line the pastry with kitchen foil or baking parchment and fill with baking beans (I use old coffee beans)
- COOK 1 Bake on top of the heated baking sheet for 20 minutes
7. Cook onions
- COOK 2 Add the onions and let them cook, partially covered by a lid, for a good 25 minutes until soft and golden
8. Finish blind bake
- COOK 1 Carefully remove the paper and baking beans and return to the oven for 5 minutes until dry to the touch
🤝 Cook 1 takes over at the oven.
9. Add filling
- COOK 1 Crumble the cheese into pieces about the size of a hazelnut
- COOK 1 Transfer the onions to the baked tart case and distribute the cheese among them
🤝 Cook 1 picks up the filling.
10. Bake tart
- COOK 1 Bake on top of the hot baking sheet for about 30 minutes until the surface is golden
11. Stir onions
- COOK 1 Stir them regularly
- COOK 1 While the onions are cooking, chop and stir in the thyme leaves
- COOK 1 Peel and carefully grate the garlic and stir into the onions
- COOK 1 When the onions are pale gold in colour, sticky and soft, stir in the sherry vinegar and a grinding of salt and black pepper
🤝 Cook 2 hands over onions.
12. Plate and serve
- BOTH Leave to settle for 15 minutes
- BOTH Cut into pieces with a large, sharp knife
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