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Red Onion Tart



8 piece(s)

  • 2 sheets Shortcrust Pastry
  • 30 g olive oil
  • 4 red onion, peeled and thickly sliced
  • 1 tsp caraway seeds
  • 1 tsp Rosemary sprigs
  • 1 clove garlic
  • 35 g Brown sugar
  • 60 g balsamic vinegar
  • 2 eggs
  • 170 g cream
  • 80 g feta, crumbled
  • 1/2 tsp rosemary, sprigs, extra

Recipe's preparation

    Caramelised Onion
  1. Place garlic & rosemary leaves into bowl and chop 4 sec, sp 8

    Add caraway seeds, oil and sliced onion. Cook for 30 min, Varoma, Reverse Sp 2 - MC off.

    Scrape sides of bowl down, add the brown sugar & balsamic vinegar and cook for 5 min, Varoma, Reverse Sp 2 - MC off.

    Set aside to cool

  2. Tart
  3. Preheat the oven to 190C.  Arrange the pastry sheets to fit the base & sides of a 23cm shallow round pie dish. (can use EDC cookbook recipe or bought)  Trim the edges neatly and chill until required.

    Place extra rosemary into the bowl and chop 5 sec, sp 8. Set aside (don't need to clean the bowl)

    Place the eggs & cream into the bowl and mix 10 sec, sp 4

    Arrange the onions in a thick layer over the pastry base and then crumble the feta on top & scatter over the extra rosemary.

    Pour over the cream mixture.

    Bake the tart in the preheated oven for 30-40 minutes until the pastry is golden and the filling puffed and set.


Accessories you need



Serve with a green salad and crusty bread

Note: Can be doubled, which will make two long quiches

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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