Caramelised onion tart with walnut and parmesan crust
- February 2015
- Serves 8
- Hands-on time 1 hour, cooking time 2 hours 45 mins, plus chilling
Sweet, slow-cooked onions make this vegetarian tart recipe a real treat. The walnut and parmesan crumble crust adds extra nutty texture too.
Try something a little different with our sticky caramelised onion tarte tatin.
- Vegetarian recipes
- 28.8g (14.6g saturated)
- 36.3g (11.7g sugars)
Ten onions is a lot to slice by hand, but the slices need to be quite thick – about 0.5cm. Any thinner and they’ll disintegrate before they caramelise. Don’t be tempted to use a food processor to slice them as the results won’t be as good as by hand.
Caramelise the onions up to 3 days in advance and keep chilled in the fridge. Make the pastry case 1 day ahead and keep in its tin, or wrap in cling film (in the tin) and freeze for up to 1 month. You can fill it and cook straight from frozen; it will defrost almost instantly in the oven.
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