Onion Tart

Cook time 1.5 hours
Servings 6-8


3 large brown onions, finely sliced
3 sprigs thyme
1 bay leaf
20g butter
1 tbs olive oil
Salt and pepper

2 sheets of puff pastry

25 g butter
2 tbs flour
¾ cup milk
1 egg yolk
½ tsp nutmeg
½ cup gruyere cheese or tasty cheese

Onion Tart


Pre heat the oven to 200?C. Grease a medium- large tart tin. Line the tin with the pastry and poke all over with a fork. Place a large piece of grease proof paper in the tart shell and chill in the fridge for 10 minutes. Place cooking weights on top of the grease proof paper and bake for 30 minutes. Remove from the oven and place in a dry place.  Turn the oven down to 175?C.

Melt the butter with the oil in a large pan on low heat. Add the onions, bay leaf and thyme. Season well with salt and pepper and cook on a low heat for 45 minutes. Stir regularly until the onions are soft and translucent. Allow to cool slightly and remove the thyme sprigs and bay leaf.

For the béchamel, melt the butter in a small saucepan. Add the flour and stir to make the roux. Gradually add all the milk. Turn the heat up and whisk until the mixture becomes thick. Remove from the heat and season well with the salt and pepper. Add the nutmeg and cheese. Allow to cool slightly before whisking in the egg yolk.

Add the béchamel to the onions and allow to cool slightly. Spoon onion mix into the pre cooked tart shell and bake for 40 minutes or until golden brown and set.