Cheesy Onion Tart
The double hit of cheese – both in the filling and crust – makes this tart extra special and delicious.
Onions are available all year round making this an all seasons meal.
FRENCH ONION FILLING
2 tbsp olive oil
about 1kg onions, thinly sliced – be generous rather than economic
sea salt and freshly ground pepper, to taste
2 tbsp sherry vinegar
1 large free-range egg, lightly beaten
¾ cup grated Origin Earth Takenga Gold
CHEESEY PASTRY CRUST
1 cup wholemeal flour
a couple of good grinds of sea salt
¼ teaspoon smoked paprika
100g chopped Origin Earth Takenga Gold
60g very cold butter, chopped
3-4 tbsp cold sparkling mineral or soda water
1 For the filling, heat oil and onions in a heavy-based saucepan over a medium heat and cook, stirring for 4-5 minutes. Reduce heat to low, cover and cook, stirring occasionally for 20-30 minutes or until onions have released all their juices. Remove lid, and continue cooking, uncovered, stirring occasionally for 40-60 minutes or until onions caramalise and are very tender. Stir in sherry vinegar, remove pan from heat, transfer onion mixture to a bowl and set aside to cool.
2 While the onions are cooking make the pastry crust, place flour, salt and paprika in a food processor and pulse to combine. Add cheese and butter and pulse until mixture forms fine crumbs. Add 1 tbsp water at a time, pulsing after each addition until dough binds together and forms a rough ball. Turn dough out and form into a ball, flatten using the palm of your hand to make a disk. Wrap in plastic food warp and chill for 30 minutes.
3 Preheat the oven to 200°C.
4 Place the chilled dough between two sheets of baking paper, and roll out to fit a 23 cm loose bottom flan tin. Roll pastry over rolling pin, lift, place in tin, then press to fit, leaving a little pastry extending above the top of the edge of the tin – fold extended edges down. Chill for 20 minutes longer. Line pastry case with baking paper and weight with uncooked beans, rice or ceramic baking beads and bake for 15 minutes, remove paper and weights and bake for 10 minutes longer. Cool.
5 Add the egg and cheese to onion mixture and mix well to combine. Pour mixture into pastry case and bake for 25-30 minutes or until filling is slightly puffed, golden and cooked through. Remove from oven and stand for 10 minutes before serving with a simple tossed salad of mixed leaves. Alternatively, allow to cool completely and serve at room temperature.