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–+ servings
A generous slice of onion and parmesan tart with a baked brown top and a crumbly pastry base. The slice is served on a vibrant blue plate

Simple Onion Parmesan Tart

Savour this homemade tart featuring luscious caramelised onions, creamy goodness, and the irresistible taste of Parmesan cheese. Pure delight awaits!
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Prep Time 1 day 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 day 1 hour 50 minutes
Course Buffet, Main Course, Picnic, Side
Cuisine French, Italian
Servings 8 servings
Calories 395 kcal

Equipment

Ingredients
  

  • 1 Savoury pastry case (Shop bought)
  • 100 grams Butter
  • 3 Onions (Finely chopped)
  • 4 Egg yolks
  • 300 ml Double cream
  • 100 grams Parmesan cheese (Grated)

Instructions
 

Prep 1

  • Finely chop the onions
  • Weigh out the butter

To Make

  • Over a medium heat, begin melting the butter in a pan. When half melted add the onions and a pinch of salt
  • Turn the heat down to low and cover. Cook slowly stirring occasionally until softened, 5-10 minutes.
  • When the onions are softened and the mixture is wet, remove the lid and make sure the heat is on its lowest level. Cook for 40-50 minutes, stirring occasionally. You want the onions to slowly caramelise but not burn.
  • Place in a bowl and set aside to cool totally. If you wish, you can do this the day before and cover to leave in the fridge over night

Prep 2

  • Pre heat the oven to 180℃ fan
  • Separate the yolks from the whites. Cover and store the whites in the fridge for later use (See recipe notes for suggestions)
  • Grate the parmesan finely
  • Weigh/ measure the cream

To Make

  • Mix the egg yolks and cream well then add the cheese. Season generously with pepper
  • Add to the onion mix and stir thoroughly with a fork to start (the cooled onion and butter mix will be quite stiff) and then a whisk
  • Place your pastry case on a baking tray and fill to the very brim with your tart mixture. Cook for 30-40 minutes on a middle shelf. The tart should be mostly set and be browned on top
  • Remove from the oven and allow to cool a little. You can serve warm though the filling may be a little runny. I prefer to leave till cool and firm and then slice to your desired size

Notes

  • Here are 3 ideas for using up those versatile egg whites : 
  1. Meringue: Whip egg whites with sugar to create light and fluffy meringue or whip longer for a pavlova base
  2. Soufflé: Use whipped egg whites as a base for a light and fluffy soufflé
  3. Egg White Omelette: Make a healthy and protein-rich omelette by using only the whites. Add vegetables, herbs, and cheese for added flavour

Nutrition

Calories: 395kcal
Keyword Buffet food, Onion tart, Parmesan Recipes, Party Food, Vegetarian tart recipes
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