Caramelised onion tart

  • serves 6
  • Easy

This indulgent caramelised onion and gruyère tart is the perfect dish for a veggie lunch or to bring along to a picnic. It feeds 6 so there's plenty to go around, serve with Piccolo tomatoes to contrast the richness of the tart.



  • all-butter shortcrust pastry 500g
  • butter 75g
  • onions 3 large, sliced (about 600g)
  • double cream 142ml pot
  • eggs 3
  • gruyère 100g, grated


  • Step 1

    Heat the oven to 190c/fan 170c/gas 5. Roll out the pastry to the thickness of a £1 coin and use it to line a rectangular tart tin (approx 34cm × 12cm). Line the pastry with baking paper and fill with blind-baking beans. Bake for 15 minutes, remove the beans and paper and cook for 10 minutes. Cool.

  • Step 2

    Meanwhile, melt the butter in a large pan. Add the onions and cook over a low heat, stirring occasionally until they are golden and meltingly soft (this will take about 20 minutes so be patient). Whisk together the cream, eggs and cheese and season well. Stir in the onions then pour into the pastry case. slide back in the oven for 15-20 minutes until the filling is just set. Serve warm.

Nutritional Information

  • Kcals 736
  • Carbs 47.4g
  • Protein 14.7g
  • Fat 55.5g
  • Salt 1.45g
  • Saturates 27.2g
  • Fibre 3g