This tart is one of my daughter’s favourite tart, she adores the combination of sweet caramelized onions and balsamic vinegar which work well together in this recipe.
This dish is quite filling as it has milk, eggs and cheese. You can toy around with the cheese, but I used parmigiano reggiano as I had some in my fridge.
The perfect accompaniment to this tart is a nice, fresh green salad which contrasts well in its lightness to the heaviness of the tart.
If you do not have time to make the pastry using a ready-made one works fine. I prefer to make my buttery pastry at home, although it is more work but it tastes better and is free from any preservatives.Use a 23 cm round tart pan for this tart.
Time: preparation 10 minutes+ 30 minutes cooking +40 minutes to bake
1 package Ready rolled Short Crust pastry or
home-made Short crust pastry. You can follow my link below
500 grams Red Onions or White Onion, sliced finely. (Preferably use Red Onions for caramalising as they lend a nice colour and they caramelise better )
3 tbsp Olive Oil
a few sprigs of fresh Thyme or 1/4 tsp dried thyme leaves
1/2 tsp black pepper
1/4 tsp chilli flakes
2 tsp balsamic vinegar
300 ml milk
100 g Emmental, grated (I used parmigiano reggiano)
1.Prepare the pastry and bake blind; leave to cool.
2.Heat the olive oil. When hot add the sliced onion and salt; cook for 5 minutes.
3.Then add thyme and pepper( I added 1/4 tsp of chilli flakes for some heat).
4.Cover and cook until the onions have softened, stirring occasionally.
When it is almost done add the balsamic vinegar. Switch off the heat and leave it to cool completely.
5.Beat the eggs, add the milk gradually; then add the caremalised onion and half the cheese.
6.Pour the mixture in to the prepared pastry and top with the remainder of the cheese.
7.Bake in the preheated oven for 30-40 minutes or until the top turns golden brown in colour.
8. Set aside to cool for 10 minutes and serve.