Rustic Onion Tart with Green Basil Pesto
- 3 Large Eggs
- 2 Medium Red Onions, Sliced Thinly into Half-Moons
- 1 Sheet of Ready-Rolled Shortcrust Pastry
- ½ Tsp. of Brown Sugar
- 1 Tbsp. Balsamic Vinegar
- 200g Cream Cheese
- 100g Grated Cheddar Cheese
- 5 Tbsp. Green Pesto (2 for Garnish)
- 15g Butter
- 1 Tbsp. Oil
Roll out the shortcrust pastry, place on a well-greased shallow baking tin (approx L32cm, W23cm, D3cm.) Press the pastry into the tin so it is moulded with a small lip. Prick the base of the pastry with a fork, brush it with milk and place into the centre rack of an oven preheated to 190°. Cook for 7-8 minutes, remove from the oven.
Heat a pan, add the butter and oil, then the red onion, cover with a cartouche (round piece of parchment paper) and slowly cook the onions on a low heat for 15 minutes, ensuring they don’t burn. Remove the parchment paper, add the brown sugar together with the balsamic vinegar and cook for a further 5 minutes until they have caramelised.
Add the eggs to a mixer and whisk until they have changed to a lighter colour and are soft and fluffy. In a separate bowl mix the cream cheese and 3 Tbsp. pesto.
Add 2 tablespoons of the egg mix to the pesto and cream cheese mix to loosen it. Fold in the loosened cream cheese and pesto mix to the eggs carefully so the air is not knocked out of them.
Spread the egg, cream cheese and pesto mix on the partially baked pastry, sprinkle the grated cheese and arrange the caramelised red onions over the top.
Return the tart to the oven and cook for a further 20 minutes or so until it is golden, making sure the pastry does not burn. Use a skewer to test if the filling is cooked, if not return to the heat for a further 5 minutes.
Allow to cool for a few minutes, drizzle pesto over the top and cut into squares and serve.
You can serve the tart as a starter or as a main with a crisp green salad, + it tastes even more delicious eaten cold the next day.