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.
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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
1Mise en place
2Make the pastry
First make the pastry
Cut the butter into small pieces
Put it into a food processor together with the flour...
3Plate and serve
+ 20 more steps in the app
Onion Tart
0/0
COOK 2COOK 1
1Mise en place
Prep 4 tbsp parmesan: grate
2Make the pastry
3Plate and serve
+ 20 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
What you'll need
You'll share: Food processor, Saucepan, Tart tin, and Oven.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 4 tbsp parmesan: grate
2. Make the pastry COOK 2
- First make the pastry
- Cut the butter into small pieces
- Put it into a food processor together with the flour and a good pinch of salt
- Reduce to fine crumbs
- Add the egg yolk, grated parmesan and as much water as needed to make a firm but rollable dough (usually 1-3 tbsp)
- Turn the dough out onto a lightly floured board and bring together into a ball
🤝 Cook 1 hands over the parmesan.
3. Chill dough COOK 2
- Chill in the fridge for 20 minutes
4. Prep onions COOK 1
- Peel and halve the onions and cut into thin segments
🤝 Cook 2 hands over dough.
5. Roll pastry COOK 2
- Remove the pastry from the fridge and roll it out on a lightly floured board to fit the tart tin
- Lower it into place, usher it up the sides of the tin and trim any overhanging pastry
6. Preheat oven COOK 1
- Heat the oven to 200C/gas mark 6 and place an empty baking sheet in to heat up
🤝 Cook 2 hands over pastry.
7. Blind bake COOK 1
- Loosely line the pastry with kitchen foil or baking parchment and fill with baking beans (I use old coffee beans)
- Bake on top of the heated baking sheet for 20 minutes
8. Warm oil COOK 1
- Warm the oil in a large, deep saucepan
9. Cook onions COOK 1
- Add the onions and let them cook, partially covered by a lid, for a good 25 minutes until soft and golden
10. Finish blind bake COOK 2
- Carefully remove the paper and baking beans and return to the oven for 5 minutes until dry to the touch
🤝 Cook 1 hands over bake.
11. Add filling COOK 1
- Crumble the cheese into pieces about the size of a hazelnut
- Transfer the onions to the baked tart case and distribute the cheese among them
🤝 Cook 2 hands over blind bake.
12. Make the filling COOK 2
- Stir them regularly
- While the onions are cooking, chop and stir in the thyme leaves
- Peel and carefully grate the garlic and stir into the onions
- 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 1 hands over onions.
13. Bake tart COOK 1
- Bake on top of the hot baking sheet for about 30 minutes until the surface is golden
14. Plate and serve BOTH
- Leave to settle for 15 minutes
- Cut into pieces with a large, sharp knife
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