French onion tart

This French tart transforms the humble onion into something worthy of the smartest Parisian bistro.

  • 30 mins preparation
  • 40 mins cooking
  • Serves 8
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  • 400 gram block savoury short pastry
  • 2 tablespoon olive oil
  • 50 gram butter
  • 600 gram onions, finely sliced
  • 1 tablespoon fresh thyme leaves
  • 280 millilitre cream
  • 3 free-range eggs
  • 60 gram grated parmesan or tasty cheese or a combination of both
  • microgreens to garnish (optional)


  • 1
    Preheat the oven to 180°C fanbake. Grease a deep, round 27cm quiche tin.
  • 2
    Roll out the pastry and line the tin. Line the pastry shell with baking paper and baking beans or uncooked rice and bake blind for 10–12 minutes until pastry is cooked but still light in colour.
  • 3
    Heat the olive oil and butter in a large frying pan over low-to-medium heat and cook the onion, stirring until tender, light brown and beginning to caramelise. Sprinkle over the thyme leaves, stir and set aside.
  • 4
    Whisk together the cream and eggs and season. Stir in the cheese.
  • 5
    Spread onion mixture over the pastry shell then pour the egg mixture on top.
  • 6
    Bake in the oven for 30–35 minutes or until golden brown. Serve warm or at room temperature, garnished with microgreens if desired.

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