About this recipe:I use a shop-bought shortcrust pastry sheet to save some time. The hardest part of this recipe is peeling and cutting the onions! Just get a tissue to wipe away your tears... it's worth it! This tart is very nice served cold and ideal for a picnic.
750g onions, minced
100ml olive oil
1 shortcrust pastry sheet, rolled
50g grated cheese
salt and pepper to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 180 C / Gas 4.
In a large frying pan, cook the onions in the olive oil over medium heat until soft.
Line a 25cm non-stick flan tin with the shortcrust pastry sheet. Trim the edge.
In a large bowl, add the cooked onions, then the eggs and the grated cheese. Stir well and season with salt and pepper. Pour the onion mixture into the pastry case, spreading it evenly.
Cook in the preheated oven for 30 minutes or until the edges of the tart start to brown. Serve hot or cold.