Onion tart
- ⏱ ~2 hours
- Medium
- Serves 6
- 👥 2-cook recipe
A savory tart with caramelized onions and blue cheese
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
1Make pastry
2Mise en Place
3Mise en Place
In a food processor, pulse to fine crumbs
Turn the dough out onto a lightly floured board and...
+ 19 more steps in the app
Onion tart
0/0
COOK 2COOK 1
1Make pastry
First make the pastry.
2Mise en Place
In a food processor, cut the butter into small pieces...
Add the egg yolk, grated parmesan and water to make a...
3Mise en Place
+ 19 more steps in the app
Ingredients
- 90 g butter
- 150 g plain flour
- 1 piece egg yolk
- 4 tbsp parmesan (grated)
- 1-3 tbsp water
- 1.2 kg onions
- 3 tbsp olive oil
- 2 tbsp thyme leaves
- 2 piece garlic
- 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. Make pastry
- COOK 1 First make the pastry.
2. Mise en Place
- COOK 1 In a food processor, cut the butter into small pieces and add the flour and a good pinch of salt.
- COOK 1 Add the egg yolk, grated parmesan and water to make a firm but rollable dough.
3. Mise en Place
- COOK 2 In a food processor, pulse to fine crumbs
- COOK 2 Turn the dough out onto a lightly floured board and bring together into a ball.
4. Chill dough
- COOK 2 Chill in the fridge for 20 minutes.
5. Prep onions
- COOK 2 Peel and halve the onions and cut into thin segments.
6. Cook onions
- COOK 1 Warm the oil in a large, deep saucepan.
- COOK 1 Add the onions and let them cook, partially covered by a lid, for a good 25 minutes until soft and golden.
- 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.
7. Roll pastry
- COOK 2 Remove the pastry from the fridge and roll it out on a lightly floured board to fit the tart tin.
8. Fit pastry
- COOK 2 Lower it into place, usher it up the sides of the tin and trim any overhanging pastry.
9. Preheat oven
- COOK 1 Heat the oven to 200C/gas mark 6 and place an empty baking sheet in to heat up.
10. Blind bake
- COOK 2 Loosely line the pastry with kitchen foil or baking parchment and fill with baking beans
- COOK 2 Bake on top of the heated baking sheet for 20 minutes.
- COOK 2 Carefully remove the paper and baking beans and return to the oven for 5 minutes until dry to the touch.
11. Crumble cheese
- COOK 2 Crumble the cheese into pieces about the size of a hazelnut.
12. Assemble tart
- COOK 2 Transfer the onions to the baked tart case and distribute the cheese among them.
13. Bake tart
- COOK 1 Bake on top of the hot baking sheet for about 30 minutes until the surface is golden.
14. Rest and serve
- COOK 2 Leave to settle for 15 minutes
- COOK 2 Cut into pieces with a large, sharp knife.
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