Savory Onion Tart
Anchovies give a salty kick to this mild onion tart.
The tart can be baked a few hours in advance then reheated in a 350°F (180°C) oven for 15 minutes, until hot.
Preparation Time15 min
Preparation Time - Text15 mins, plus chilling
Cooking Time1 min
Cooking Time - Text75
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursehot appetizer, main course
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturecheesy, salty, savory
Type of Dishsavory/pot pie
- 1/3 package refrigerated pie dough
- 3 tbsp olive oil
- 1 lb (450g) onions, thinly sliced
- 3 oz (85g) farmer's cheese
- 2 large eggs
- ½ cup half and half
- 1 tsp caraway or cumin seeds, crushed
- Salt and freshly ground black pepper
- One 2 oz (60g) can anchovy fillets in oil, drained and rinsed
- 8 in (20cm) tart pan with removable bottom
Roll out the pie dough on a lightly floured work surface, and use to line the tart pan. Chill for 30 minutes.
Heat the oil in a large saucepan over low heat. Add the onions and cover. Cook, stirring occasionally, about 20 minutes, until the onions are meltingly tender. Uncover and cook for 4–5 minutes more, or until golden. Let cool.
Meanwhile, preheat the oven to 400°F (200°C). Line the tart crust with parchment paper and fill with pie weights. Bake about 10 minutes, until set. Remove the paper and weights and bake until beginning to brown, about 10 minutes more.
Reduce the oven to 350°F (180°C). Spread the onions in the shell. Whisk together the cheese, eggs, half and half, and caraway seeds. Season with salt and pepper and pour over the onions. Arrange the anchovies on top. Bake for 25 minutes, or until the filling is set. Cool slightly then remove the sides of the pan. Serve warm.
2008 Dorling Kindersley