Onion tart Recipe

(25 ratings)
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40 min


40 min

Nutrition per portion

Calories 370 kCal 19%
Fat 29gg 41%
  -  Saturates 15gg 75%

Tasty and easy, this delicious tart is ideal for a light supper or lunch, served with a green salad. It can be prepared the day before you want it and kept in the fridge overnight.


  • 60g (2oz) butter
  • 500g (1lb) onions, peeled and thinly sliced (Spanish are good)
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 175g (6oz) shortcrust pastry
  • 1 large egg
  • Freshly grated nutmeg
  • 300ml (½ pint) single cream (or half double cream and half milk)
  • 30g (1oz) Gruyère cheese, grated
  • 20-23cm (8-9in) flan tin


  • Melt the butter in a large frying pan, add the onions and bay leaf. Season well. Cover the pan with a tight-fitting lid and cook the onions over a low heat for 30 minutes, until soft and golden. Shake the pan occasionally to stop the onions from sticking. Leave to cool.

  • Roll out the pastry thinly, and use to line the flan tin, bringing it up to stand proud at the sides a little. Prick the pastry base with a fork. Chill while the oven heats up.

  • Set the oven to Gas Mark 6 or 200°C. Heat a heavy baking sheet in the oven. Beat the egg lightly in a bowl, season with salt, pepper and nutmeg. Stir in the cream.

  • Remove the bay leaf from the onions. Spread the onions over the pastry base. Pour in the egg-and-cream mixture and sprinkle with the cheese.

  • Put the flan on the hot baking sheet. Bake for 40 minutes until set and golden. Serve warm with salad, if liked.

  • Not suitable for freezing.

  • To prepare ahead, cook the onions and line the flan case with pastry and keep both, covered, in the fridge ready for making the flan the next day.

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