Red Onion Tart

Red Onion Tart

Red Onion Tart

If you have any problems with the pastry in this recipe, please try the Problem Solving – Pastry article.


  • 4 medium red onions
  • 125g castor sugar
  • 100g Low protein pastry
  • A splash of balsamic vinegar
  • Salt and pepper
  • Fresh rocket leaves to garnish
  • Beetroot reduction


  1. Pre heat oven to 200°C
  2. Peel the red onion insuring not to remove the root or the stem.
    Cut into 3 equal pieces, place on a tray and add the splash of balsamic and set aside.
  3. Place the sugar in a thick based pan on a medium heat until the sugar begins to caramelize, reduce the heat and wait until you smell the caramel turning slightly bitter, remove from the heat and divide sugar between 4 blinis pans.
  4. Meanwhile place a frying pan on a medium heat and when hot add the sunflower oil and roast the onions until the begin to colour, place in a hot oven for approx 8 minutes, remove and allow to cool.
  5. When cool place the 3 pieces of onion into the blinis pans, and thoroughly cool.
  6. Roll out the pastry 3mm thick between two layers of baking parchment and place in the freezer. This will firm up the pastry and make it easer to handle. When firm remove from the freezer and cut out slightly larger than the blinis pans and place over the onions, tucking in the excess pastry down the sides of the onions, this is made easier with a tablespoon. Set aside till required.
  7. Place in a hot oven for approx 12-14 mins or until pastry is golden brown and caramel is bubbling. (to ensure uniform cooking, place the blinis pans on a tray of water, see picture below). Remove and allow to cool for 4-5 minutes.
  8. Turn tarts out and dress with rocket leaves and serve with olive oil and beetroot reduction.
Place the blinis pans on a tray of water

Place the blinis pans on a tray of water

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Rating: 5.0/10 (2 votes cast)
Red Onion Tart, 5.0 out of 10 based on 2 ratings

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