Onion tart with bacon & cheese
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Ingredients
Pastry
- 170 g flour
- 90 g salted butter chilled
- 1 large free-range egg whole
- 60 g Parmesan cheese finely grated
- 90 ml cold water
Onion mix
- 1 kg onion peeled and finely sliced using a food processor or mandolin in possible
- Olive oil to sauté
- 2 bay-leaves
- Salt & pepper
Egg filling
- 125 ml / ½ cup milk
- 125 ml / ½ cup cream
- ½ tsp salt
- 2 large eggs
- 100 g Emmental cheese
- 90 g bacon finely diced
- 1 tsp finely chopped fresh dill or ½ tsp dried dill
- Finely chopped chives to garnish optional
Instructions
Pastry
- Add the flour, butter, eggs and water to the bowl of a food processor and briefly pulse until the dough just comes together. Tip this out onto a floured surface and bring together. Wrap in cling and allow it to rest in the fridge for about an hour. Roll the pastry out to and line a 23 cm tart mould with pastry and then place it back into the fridge. You will have a little extra pastry leftover. Cut this into straws to bake with the tart.
Onion mix
- Fry the onions over a gentle heat until they take on a little colour and are softened along with the bay leaves. This will take about 25 – 30 minutes. Season to taste.
Egg filling
- Mix all the ingredients together apart from the bacon and cheese and set aside.
- Place the onions and bacon inside the chilled prepared tart mould and pour over the egg mixture. Scatter over the grated cheese.
- Bake in an oven that has been preheated to 190 °C for 45 minutes.
Notes
- NOTE: Place the tart on the bottom shelf of the oven and use the top and bottom elements (not a fan). This helps to ensure that the base of the pastry cooks through. Alternatively, follow this method to blind bake the pastry before.
Servings: 1 lart tart