Sweet and Sour Onion Tart
Description
A tasty starter, delicious side dish or lovely vegetarian main course... it's up to you !
Average user rating 
/ 4
1 Users Voted
/ 4
1 Users Voted
Ingredients
At a glance
Difficulty
Easy
Course
Starters
Main Courses
Side dishes
Makes
1 tart
- 1 sheet shortcrust pastry
- 6 large onions or 800g shallots, sliced
- 2 red peppers, sliced (optional)
- 3tbsp runny honey
- 50ml water
- 2tbsp olive oil
- 2tbsp balsamic vinegar
- 1 sprig of thyme
- 1 sprig of rosemary
- Salt and pepper
Methods/steps
Preheat the oven to the temperature indicated on the packet (around 180°C).
Line a tart pan thinly with the shortcrust pastry. Prick all over then line it with a round of greaseproof paper.
Cover it with dried peas or rice and bake blind for 10 to 15 minutes. Remove peas or rice and paper.
Meanwhile, put onions or shallots (and peppers if you wish) in a pan. Add honey, water, olive oil, thyme, rosemary, salt and pepper. Cover and cook for 15 minutes over a low heat.
Then turn up the heat and cook uncovered till evaporation.
Remove from heat, add balsamic vinegar. Check seasoning.
Arrange the onions at the bottom of the pastry.
Sprinkle with breadcrumbs and bake for a further 25 minutes at 180°C.
Line a tart pan thinly with the shortcrust pastry. Prick all over then line it with a round of greaseproof paper.
Cover it with dried peas or rice and bake blind for 10 to 15 minutes. Remove peas or rice and paper.
Meanwhile, put onions or shallots (and peppers if you wish) in a pan. Add honey, water, olive oil, thyme, rosemary, salt and pepper. Cover and cook for 15 minutes over a low heat.
Then turn up the heat and cook uncovered till evaporation.
Remove from heat, add balsamic vinegar. Check seasoning.
Arrange the onions at the bottom of the pastry.
Sprinkle with breadcrumbs and bake for a further 25 minutes at 180°C.
Reviews
Comment by anax ,
Friday, 07 September 2007
I've just cooked this tart - the first tart I've tried... and it was a real hit with the four of us (and I've a slice left over for lunch tomorrow).
The honey gives a sweetness, which, combined with the vinegar, takes the edge off the onions.
I served it with a simple garden salad. YUMMM!
The honey gives a sweetness, which, combined with the vinegar, takes the edge off the onions.
I served it with a simple garden salad. YUMMM!
Additional Tips
You can spread the pastry with mustard before adding the onions.
As a starter or a main course, serve this tart with a salad, garnished with pine kernels and walnuts.
This tart can also make an excellent side dish, accompanying meat.