Onion tart recipe

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  • Serves 4
  • 25mins to prepare and 50-60mins to cook, plus 30mins for cooling
  • 1195 calories / serving
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Pre-heat the oven to 190°. Roll the pastry out on a lightly floured surface to 5mm thickness and use it to line an 8 inch springform fluted tart tin. Prick the base all over and chill.

Melt the butter and olive oil in a large frying pan over a moderate heat and add the onions, sweating with a little salt until soft; 6-7 minutes, stirring occasionally. Reduce the heat and let the onions slowly caramelise, stirring occasionally.

Remove the pastry from the fridge as the onions caramelise and line it with nonstick baking paper and baking beads. Blind bake for 15 minutes until the edges just start to colour. Remove from the oven, discard the paper and baking beans, then return to the oven for 5 minutes to brown the base a little. Remove from the oven and brush all over with the small beaten egg to create a seal. Leave to cool on a wire rack.

Once the onions have caramelised and are golden brown in colour, remove from the heat and set to one side. Reduce the oven to 170°.

Whisk together the crème fraîche, whipping cream, Gruyère cheese, beaten medium eggs, egg yolk and seasoning until smooth. Spoon the onions and the pancetta into the base of the cooled pastry and arrange in an even layer. Pour the egg filling on top and return to the oven for 25-30 minutes until just set and golden brown on top.

Remove and allow to cool for a few minutes before turning out from the tin and garnishing with a sprig of thyme leaves. Serve hot or cold.

cheese & onion quiche

Haven't got time to make this from scratch?

Try our ready made version - Tesco Cheese and Onion Tart.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video. 

 

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  • Ingredients

  • 250g 'Tesco Lighter' ready rolled shortcrust pastry
  • a little plain flour, for dusting
  • 1 small egg, beaten
  • For the top layer

  • 50g butter
  • 15ml olive oil
  • 75g pancetta, finely diced
  • 1 large red onion, finely sliced
  • 1 large onion, finely sliced
  • 200ml crème fraiche
  • 500ml whipping cream
  • 3 medium eggs
  • 1 egg yolk, beaten
  • 50g Gruyere, grated
  • salt
  • pepper
  • sprig of thyme leaves, to garnish
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  • Energy 4944kj 1195kcal 60%
  • Fat 107g 153%
  • Saturates 63g 315%
  • Sugars 11g 12%
  • Salt 4.5g 75%

of the reference intake
Carbohydrate 38.2g Protein 19.5g Fibre 3.2g

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