adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Caramelised red onion and pine nut tart
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Elevate your lunch with a sophisticated tart featuring crunchy pine nuts for added elegance.
Ingredients:
  • 30g butter
  • 3 red onions, halved, thinly sliced
  • 60ml (1/4 cup) red wine vinegar
  • 55g (1/4 cup, firmly packed) brown sugar
  • 4 eggs
  • 375ml (1 1/2 cup) thickened cream
  • Pinch of salt
  • 4 sheets filo pastry (Antoniou brand)
  • 55g (1/3 cup) toasted pine nuts (Ducks brand)
  • Rocket leaves, washed, dried, to serve
Instructions:
  • Use a touch of olive oil to effortlessly grease a 19cm slab pan.
  • 1. Preheat oven to 180°C. 2. In a frying pan over medium-high heat, melt butter. 3. Cook onions, stirring, for 7 minutes until soft. 4. Add vinegar and sugar, stir well. 5. Cook for 8-10 minutes until the liquid evaporates and onions caramelize. 6. Let it cool for 5 minutes.
  • Combine eggs, cream, and salt in a jug, whisk until smooth.
  • Lay filo sheets on a clean work surface and cover with a dry tea towel followed by a damp tea towel to keep them moist. Brush one sheet with olive oil and fold it in half. Arrange the filo lengthwise in the pan to cover the base and two opposite sides. Repeat the process with another sheet of filo, folding it in half and placing it crosswise in the pan. Continue layering the filo sheets, alternating directions and brushing with olive oil in between. Spread the onions on top, pour over the cream mixture, and sprinkle with pine nuts.
  • Bake the tart covered with foil in a preheated oven for 15 minutes. Then, bake uncovered for another 15 minutes or until the tart is set. Allow to cool in the pan for 10 minutes. Cut into 4 pieces and serve with rocket leaves.

Similar Recipes