The Ultimate Onion Tart

The Recipe: Ultimate Onion Tart

As September rolls around, it’s the perfect time to harvest those onions of yours. You can’t beat a warming tart fresh out the oven, or cold for lunch when unexpected guests pop round. Surprise everyone with the simple but show stopping onion pastry…

The Ultimate Onion Tart recipe by Breeze House


300g shortcrust pastry, thawed if frozen

25g butter

2 tbsp olive oil

900g onions, halved and thinly sliced

2 medium eggs

300ml double cream

40g vegetarian parmesan-style cheese, grated


  1. Heat oven to 190C/fan 170C/gas 5
  2. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin
  3. Line with baking paper and fill with baking beans. Bake blind for 15 mins
  4. Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour
  5. Beat the eggs and cream together in a bowl, then add the cheese and some seasoning
  6. Stir in the onions, then spoon the mixture into the flan case
  7. Bake for 25-30 mins until lightly set and browned
  8. Serve with a simple side salad and home made chips

For more easy al fresco dining inspiration see our recipes section here, as part of our

Breeze House Owners Club.