Ruby Red Onion Tart


A filling vegetarian dish with our Ruby Red Onion Tart coming up!


Serves 6-8

1kg of red onions, peeled and each is cut in half

1 tbsp of olive oil

50g of butter (or low fat spread)

1 tsp of honey

1 tbsp of light muscovado sugar

1 tsp of dried thyme

500g block of puff pastry


  • Put the butter and olive oil in a deep frying pan that’s also ovenproof and heat to melt the two together. Add the sugar and honey, warm both until they melt and bind with the butter and olive oil.
  • Place each onion half face down into the golden, frothy-looking liquid and cook until soft for approximately 15-20 minutes making sure the onions keep their round shapes. While these are cooking, pre-heat the oven to gas mark 7, 220 °C electric.
  • While the onions are cooking, take the ready-made puff pastry and place on a lightly dusted with flour work surface. With a rolling-pin, roll out the pastry to slightly larger than the size of the frying pan.
  • When the onions have softened, turn the heat off the hob. Lift the pastry across to the frying pan by using the rolling-pin and gently position the pastry to cover all of the onions, lying it on top of them. Take the edges of the oversized pastry and tuck the edges in – like you’re tucking in the sheets on a mattress.
  • Take a sharp knife and insert in the centre of the pastry to create 2-3 slatted ‘vents’ of approximately 8-10mm in length each.

Dawn: This releases the air that’s trapped under the pastry and allows the pastry to cook properly.

  • Place the frying pan in the centre of the oven and cook for approximately 20-30 minutes or until the pastry has risen, turned a nice golden brown colour and is cooked.

Andrew: Taking a warmed, large serving plate, place over the frying pan and turn the frying pan with the onion tart in it, upside down and on to the plate. Serve warm with either a potato salad or potato wedges and/or a salad of your choice. 

Dawn: And a tip to help the onion tart come out of the frying pan easily – when you bring it out of the oven, put on the hob and warm for a further 2-3 minutes. This releases the tart from the frying pan more easily than not doing this making sure all the onion rounds remain in tact when upturned and displayed. 

Andrew: And let’s not forget, Dawn that we’ll be bringing the recipe to make homemade pastry soon, too. 

Dawn: We will, indeed, Andrew. And just a few tips for buying red onions: make sure there’s no discolouration to the skins, that their skins are papery in texture and dry, that they are a lovely deep reddy-purpley and even colour, that there’s no sprouting to their tops and that they are firm to touch. 

Andrew: I’m sure there’s a joke in there – but I’m refraining! 

Dawn: Very wise man! Now, red onions can keep for anywhere between 3 or 4 months at room temperature and can be eaten much like white ones: either raw or cooked and we’ll be bringing you more red onion recipes over the coming months so stay tuned by following this blog and our Twitter feed @Love_Food_UK.

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