Ages ago I used to make an onion tart. It was a pretty good tart, simple to make (because I don’t do faff) and tasty. Where I got the recipe, I have no idea but I did write it down and I used it a lot in my early 20’s. Somewhere along the line, I stopped making that tart, I didn’t forget about it, I just didn’t cook it, there were other things to cook and this didn’t get to the top of the ‘must cook’ list.

This weekend, I found myself with some cream and shallots that needed using up (and unlike last time I made a tart no leftover smoked salmon or potatoes) and I remembered that tart and thought it would be perfect for my lunches this week. 

I made some pastry (take 8oz flour, 4oz butter and pinch of salt, I blend in the processor and add water as needed until it comes together) and lined an 8 inch tart pan with it and baked it blind. The recipe specifies 12oz of shallots, which once I’ll skinned them is what I had. I cooked them in 2oz of butter until they were soft and left them to cool. I added 5fl oz of cream, 2oz of flour, three eggs and lots of salt and pepper and beat them together, then I added the cooked onions and poured the mixture into the pastry case. I baked all of that at 180C for about 20 to 25 minutes until the mixture was set and golden brown.