Name: Onion Tart
Yield: Serves 8
Ingredients: 350 g (12 ounces/2 1/3 cups) plain (all-purpose) flour; 180 g (6 1/2 ounces) cold unsalted butter, chopped; 2 tablespoons cold water; 1 kg (2 pounds 4 ounces/about 6) brown onions, roughly chopped or sliced; 60 ml (1/4 cup) olive oil; 4 egg yolks; 250 ml (1 cup) pure cream (35% fat); Pinch of freshly grated nutmeg; Sea salt and freshly ground black pepper; 26–28 cm (10 1/4–11 inch) tart (flan) tin with a removable base

Photo by Alan Benson

This onion tart recipe evolved from the apfel wehr, my Swiss aunt's recipe for a traditional Swiss apple tart. Chilling the tart shell in the fridge for 2 hours before blind-baking will help prevent the pastry from shrinking.

Recipe notes

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