Caramelised onion tart

Recipe from: 12/18/2003 12:00:00 AM

Ingredients 9
Servings 1


Serving Change
  • 1
    roll bought puff pastry, defrosted
  • 3
    red onions, cut into wedges
  • olive oil
  • white wine vinegar
  • sugar
  • salt and black pepper to taste
  • 50
    tallegio cheese, sliced
  • fresh sage leaves
  • 60
    crème fraîche or sour cream


Preheat the oven to 180 °C.
Line a rectangular loose-bottomed pie dish with the rolled pastry.
Prick the crust and leave to rest in the fridge for 30 minutes.
Arrange the onions in a baking tray and drizzle with olive oil and white wine vinegar.
Sprinkle with sugar, season well and roast until caramelised and slightly blackened on the edges.
Arrange the caramelised onions and cheese in the prepared pie dish and insert fresh sage leaves among the onions.
Season well and spoon a few dollops of crème fraîche on top.
Increase the oven temperature to 220 °C and bake the tart until the pastry is done and golden brown.

Read more on: bake  |  shallow-fry

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