Red onion and Parmesan tarts

Name: Red onion and Parmesan tarts
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 225 g plain flour, sifted; 100 g unsalted butter, diced and chilled; 1 medium egg yolk; 15 g butter; 1 tbsp. olive oil; 4 medium red onions, sliced into fine wedges and tossed in 1 tbsp lemon juice; 200 mL tub crème fraîche; 1 level tbsp freshly chopped thyme, plus thyme sprigs, to garnish; 50 g freshly grated Parmesan

This tart recipe is a good option for vegetarian visitors.

By The GH Kitchen TeamPublished: 19 March 2001

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Preparation Notes: plus chilling and freezing

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Yields:

Prep Time:

40 mins

Cook Time:

30 mins

Total Time:

1 hr 10 mins

Cal/Serv:

640

Ingredients

For the pastry

225 g plain flour, sifted
100 g unsalted butter, diced and chilled
1 medium egg yolk

For the filling

15 g butter
1 Tbsp. olive oil
4 medium red onions, sliced into fine wedges and tossed in 1 tbsp lemon juice
200 ml tub crème fraîche
1 level tbsp freshly chopped thyme, plus thyme sprigs, to garnish
50 g freshly grated Parmesan

Directions

1. Step 1
  To make the pastry, put flour and butter in a food processor and whiz until the mixture resembles breadcrumbs.
2. Step 2
  Put into a bowl, add a pinch of salt, the egg yolk and 7tsp cold water. Mix well and bring dough together with your hands. Wrap and chill for 15min.
3. Step 3
  To make the filling, melt the butter and oil in a pan. Sauté the onions for 15min. Put to one side.
4. Step 4
  Divide pastry into six. Roll each piece on a floured board and use to line six greased 11cm (4¼in) loose-based tartlet tins. Prick the base and sides with a fork. Put on a lipped baking sheet, cover with clingfilm and freeze for 10min.
5. Step 5
  Preheat the oven to 200°C (180°C fan) mark 6. Line tartlet tins with greaseproof paper and baking beans and bake for 10-15min. Remove the paper and beans and return to the oven for 5min or until dry in the centre.
6. Step 6
  Increase oven temperature to 230°C (210°C fan) mark 8. Put half the onions in the pastry cases. Mix the crème fraîche and thyme together, season and spoon half over the onions. Add half the Parmesan. Top with the rest of the onion, crème fraîche and Parmesan. Bake for 5-10min or until golden. Serve garnished with a thyme sprig.
  
  Try more tart recipes:
  
  Special vegetable tarts
  
  Quick camembert and tomato tarts
  
  Jarlsberg and sweet onion tart
  
  Anchovy pizza-tart
  
  Baked lavendar and goat's cheese tart

Per Serving:

Calories: 640
Total carbs: 38 g
Total fat: 49 g
Saturated fat: 30 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time