Caramelised Onion Tart

In this culinary theatre, buttery pastry forms the stage, ready to be adorned with the pièce de résistance – velvety caramelised onions. It’s like the onions threw on their finest attire and decided to waltz into your tart with a flair that would make Downton Abbey proud.

And as your fork glides through layers of flaky pastry and sweet, sultry onions, a chorus of flavours emerges – the savoury richness, the hint of sweetness, all encased in a pastry embrace that’s as comforting as a British afternoon tea.

So here’s to the Caramelised Onion Tart – a dish that’s as comforting as a rainy afternoon and as sophisticated as a royal gala. Your taste buds are in for a treat fit for a queen, and your mealtime? Well, it’s about to get a whole lot wittier and more delicious.

Ingredients:

For the Pastry:

• 200g plain flour, plus extra for dusting
• 100g cold unsalted butter, cubed
• 2-3 tbsp cold water
• A pinch of salt

For the Filling:

• 5 large onions, thinly sliced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tsp caster sugar
• 1 tsp balsamic vinegar
• 200ml double cream
• 3 large eggs
• Salt and freshly ground black pepper, to taste
• Fresh thyme leaves or chopped fresh rosemary for garnish (optional)

Preparation Time: 30 minutes

Cooking Time: 1 hour 10 minutes

Cooking Instructions:

1. Prepare the Pastry: In a sizeable mixing bowl, combine the plain flour and salt. Introduce the cold, cubed butter and, using your fingertips, meld them until the concoction resembles fine breadcrumbs. Little by little, infuse the cold water, mixing until a firm dough materialises. Shape the dough into a disc, swaddle it in cling film, and let it enjoy a chilly sojourn in the fridge for at least 30 minutes.
2. Caramelise the Onions: In a broad, deep frying pan, warm the olive oil and butter over medium heat. Introduce the sliced onions, allowing them a leisurely sauté until they are translucent and soft – a matter of about 15 minutes. Sprinkle in the caster sugar and balsamic vinegar, reducing the heat to low. Allow the onions to caramelise gently, which should take roughly 25-30 minutes. You’re aiming for a deep golden hue and a sublime sweetness. Once achieved, set aside to cool.
3. Assemble the Tart: Summon your oven to a heat of 190°C (170°C for fan ovens, or Gas Mark 5). On a floured parchment, roll the dough into a shape fit for a 23cm tart tin. Gently press the pastry into the tin’s embrace, trim the superfluous edges, and puncture the base with a fork.
4. Blind Bake: Dress the pastry with baking paper, weighting it down with baking beans or raw rice. Bake in your pre-warmed oven for 15 minutes, then divest it of beans and paper, giving it another 5 minutes to achieve a light golden elegance.
5. Pour in the Filling: In a separate bowl, whisk together the eggs and double cream. Add in the now-cooled caramelised onions, seasoning with salt and freshly ground black pepper. Pour this ambrosial mix into your pre-baked tart shell.
6. Bake the Tart: Entrust your creation back to the oven, letting it bake for 30-35 minutes. When it emerges, it should have a golden countenance and a gently set centre.
7. Serve: Allow it a moment’s rest before evicting it from the tin. Serve warm, garnished with fresh thyme or rosemary if desired.

Note: This Caramelised Onion Tart, with its sweet and savoury dance, is a delight for the senses. A simple green salad on the side and perhaps a glass of red wine can make this a meal to remember. Cheers to the marvels of British kitchens echoing with Mediterranean whispers!