Honeyed Saffron and Baby Onion Tart

Lotte Duncan gives us a sweetly feminine take on quiche that even real men will enjoy as a supper party starter
By Lotte Duncan
Honeyed Saffron and Baby Onion Tart
  • Rating:
  • Serves: 4-6
  • Cook Time: 55 minutes
  • Prep Time: 30 minutes plus resting time
  • Effort: medium

Ingredients

For the pastry

  • 225 g plain flour
  • 110 g butter
  • 2-3 egg yolks
  • 25 g icing sugar
  • 1 egg white

For the filling

  • 110 g butter
  • 450baby g onions, peeled and cut in half with the root intact
  • 2 tsp honey
  • 150 ml double cream
  • pinch powdered saffron
  • 4 eggs, beaten
  • salt and black pepper
  • freshly grated nutmeg

Tips and Suggestions

Leaving the raw pastry hanging over the edge of the flan tin helps weigh it down and lets you blind bake it without the need for baking beans. It stops the pastry from falling back inside the tin and collapsing.

Method

1. To make the pastry, put the flour, butter, two of the egg yolks and the icing sugar in a food processor and blend to a dough. If the mixture is too dry, add the other egg yolk. Place the dough in a plastic bag and chill for at least 30 minutes.

2. Preheat the oven to 190C/gas 5. When the pastry has chilled, roll it out on a floured work surface, and use it to line a 23cm flan dish or tin, keeping the pastry hanging over the edge. Prick the base with a fork.

3. Whisk the egg white into a froth and brush over the pastry to seal it. Bake for 10 minutes, then remove from the oven and leave to cool. Reduce the oven temperature to 180C/gas 4. When the pastry case is cool, trim off the excess pastry.

4. To make the filling, melt the butter in a large saucepan and add the onions. Cover and cook over a gentle heat for about 15 minutes. Increase the heat, add the honey and cook until the onions caramelise - do not stir, just shake the pan gently from time to time.

5. Meanwhile, in a small saucepan, heat the double cream and saffron to scalding point. Set aside to infuse and cool slightly.

6. Lightly beat the eggs in a mixing bowl and then add the infused cream. Season with salt and pepper. Spoon the onions into the pastry case, pour over the saffron custard and grate a little nutmeg on top. Bake for 25 minutes, or until the mixture is set. Serve warm.

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