French Onion Tart

Delicious and easy this French Onion Tart makes a beautiful lunch dish or light meal.

1 sheet flaky pastry
4 large onions
3 tablespoons oil
2 cloves garlic
½ cup beef stock
1 bay leaf
¼ cup DYC White Wine Vinegar
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 cup grated cheese
2 tablespoons chopped parsley or fresh thyme leaves

Thaw the pastry. Fold gently in half to give a cutting line. Cut the pastry in half to give two rectangles.
Place on an oven tray and prick the centre with a fork leaving a 2 centimetre border around the outside of each rectangle.
Bake in the middle of the oven at 200 degrees C for 10 minutes or until lightly golden. Turn the pastry over and cook for 3 minutes to crisp the base.
Peel the onions and cut in half. Slice finely. Heat the oil in a large frying pan and saute the onions over a high heat, stirring regularly until the onions start to colour. Reduce the heat and continue to cook until the onions are lightly golden.
Crush, peel and chop the garlic. Add to the onions and cook for 2 minutes. Add the beef stock, bay leaf, vinegar, mustard and brown sugar.
Cook over a medium heat until most of the liquid has evaporated.
Sprinkle a quarter of the cheese over the base of each pastry rectangle, leaving the 2 centimetre border clear. Top each with half the onion mixture. Sprinkle with the remaining cheese.
Grill until golden and hot. Garnish with chopped parsley or fresh thyme leaves. Serves 2 - 4
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