Red Onion Tart

A very filling cheesey pie, perfect for this time of year.


serves 8 people 20 people
red onions 4 10
thyme 3 sprigs 6 sprigs
olive oil
plain flour 250g 600g
baking powder 1 tsp 2 tsp
butter 50g 120g
grated cheese 150g 400g
milk 100ml 230ml
English mustard 1 tsp 3 tsp
eggs 1 2
baking tray 20cm 26 cm

Timescale & Hints

Can be made the day before.


Preheat the oven to 200°C/Gas Mark 6.

Peel the red onions and cut them into eighths. Pour about 2 tablespoons of olive oil into the baking tray, add onions. Remove leaves from thyme and add. Season well with salt and pepper. Cook in the oven for 15-20 miutes until onions are soft, checking every so often (give a good shake). Leave to cool for a few minutes then sprinkle with half of the grated cheese.

Put the flour, baking powder, melted butter, and half of the grated cheese into a bowl. Mix well with a knife or mix with a food processor.

Add the milk, mustard, and egg.

Mix well and turn out onto a floured board. Bring together into a ball. Roughly roll or press out the dough to fit your baking tray. Lift the dough on top of the onions, and press it to the edges.

Cook for 10-15 minutes until the surface is crisp. Leave to cool then turn upside down onto a large plate or wooden board. You may need to scoop some bits of onion onto the top.

Based on Nigella Lawson’s Supper Onion Pie.

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