Onion Tart

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johanne

Onion Tart

I made the onion tart for dinner this evening, the pastry came together just so and the onions caramelized like a dream, however the amount of butter in the finished onions made my finished product greasy. Could I have added a bit of flour to the onions before spreading them in the tart base?
Loving the site and thanks ever so much.
Johanne

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Lindsey, Food Editor

For Johanna

Hello Johanna,

That’s interesting because we are working on this recipe at the moment and I made a couple of these tarts on Friday. My filling didn’t seem greasy and I felt that I needed all of the 50 g to cook the 700g of onions and I did need to raise the heat at the end of the cooking time to brown the onions as it says in the recipe. What liquid did you use? Was it double cream or milk? Our tests will continue tomorrow so I will discuss your feedback with Delia.

Many thanks

Lindsey

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johanne

Onion tart


Hello,

Thank you so much for the reply, I caramelized the onions in the full amount of butter, I required no extra time and I used 35% cream, I believe that is the same as double cream. The taste of the onions was really lovely but the pastry was go greasy that it was a bit hard on the tummy. I should note that the pastry was lovely when it first came from the oven after the blind bake so it was the butter in the onion that I think was at fault.
I plan to try again though because I could tell despite my feeble attempt that it is a dish with a lot of merit!
Johanna

 
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