caramelised onion tart…the post that nearly wasn’t

caramelised onion tart

caramelised onion tart

I’m not sure why but this post is the one that keeps getting bumped to the bottom of the pile. Time and time again this is the post that gets discarded and ignored.

Why? I’m not really sure. I love the caramelised onions, I love the tart and have made it several times now, so why do I keep bumping it off? One of the many mysteries of the blogging world I suspect.

Not today though. Not today will I bump it off in favour of a shinier post.

Today I will keep typing and press publish. It’s the right thing to do.

How about you? Do you have a blog post that for 547 reasons, has yet to see the light of day?

caramelised onion tart

caramelised onion tart


(in a blender)

300gms plain flour (2 cups)


200gms cold butter cubed

pulse until resembles bread crumbs

tip out to a mixing bowl

and add

110gms natural yogurt and

1 tsp white vinegar

Mix together. Quick knead on a floured surface until a dough ball forms. Cover with clingwrap and pop in the fridge for about an hour. Cut ball of dough in half and roll out to the shape you want. I rolled out to a rough rectangular shape 1/2 cm thick. Prick with a fork all over and into the oven for about 15-20 minutes or until golden at 200C. While that’s cooking make the onions up.

Caramelised Onions

6 onions or so into 1/8th’s and pulsed in the blender

tip into a wide bottomed pot and add

4 good slugs of olive oil

Β and now cook them off on medium heat (about 20 mins or so)

add 300g brown sugar

and 3tbls of balsamic vinegar

and again on medium heat for another 15-20mins or until mixture thickens slightly and looks darker and glossy. (Easy to store in a jar, and keep in the fridge.)

Spread the onion mixture over the cooked pastry, add some fresh rosemary. Back in the oven for 10 or so minutes at 200C.



29 thoughts on “caramelised onion tart…the post that nearly wasn’t

  1. Oh wow! I think this might well be dinner instead of pizza! And the best bit is that I can eat it too with 1 small tweak to your recipe. When I make the pastry I will leave it to sit on the bench for 7 hours before refrigerating for an hour. The acid in the kefir (I don’t have yoghurt at the moment) and the vinegar will soak the flour and remove the phytic acid that I react to. πŸ™‚
    As for the onion jam, a rapadura based one will let the kids eat it too. WIN! Thanks for the dinner idea. πŸ˜€


    • Oh my, MAJOR success! My nearly 5 year old couldn’t get enough of it, the 3 year old scoffed it down and My near 2 year old adored it too. We couldn’t even put it on his plate as he snatched it from our hand before we got to it. πŸ™‚ Oh, and hubby and I loved it too. Easy enough to make up quickly and posh enough for a fancy event too.


      • Yay! NIce one. I’m really glad it was a success, and that my recipe made sense. Sometimes I look at the recipes and think, jeez, does make sense to anyone but me? You could easily have it as a stand by meal. Pastry in the freezer and a big jar of the onions in the fridge (I find they can go on lots of stuff.)
        Thanks for making it fellow hippy.


  2. Beautiful tart Brydie, glad we all could share πŸ™‚ I have a few posts lurking in drafts that never seem to get any further, the time is just never quite right!


  3. I wish I had more of these posts actually – they’re the ones I need when I haven’t written the post I was going to do, and am starting at the possibility of a very long break between blogging! Whatever the reason this tart got neglected, I’m glad it’s seeing the world now – it looks great πŸ™‚


  4. My ‘nearly didn’t make it’ post will be aired in the next couple of days but for different reasons….ie it didn’t quite Go To Plan! However, I’m still posting it….can’t be perfect all the time πŸ™‚ !!!!!


  5. glad you posted it – and nice to see another way to use yoghurt pastry – sounds a delicious tart. I have many recipes that don’t see the light of day – I get so easily distracted by the latest recipe that if I don’t post quickly often recipes sink down the list unless I remake them and rekindle my enthusiasm


  6. Looks so good. Reminds me of a Tarte Flambee or Flammkuchen from Alsace. It is everywhere over there like the pizza is here in the US. Check it out sometime, put sour cream (don’t use light sour cream it doesn’t come out the same), those onions, bacon, and a good Swiss Cheese. Or the dessert one with sour cream, thinly sliced apples, and a touch of cinnamon on top. Try it out and it will blow your socks off!!!!!!!! You will thank me later, trust me on that one!!!!!!!!!!!!


  7. Pingback: Mrs Longbottom and her Apple Sanga’s | cityhippyfarmgirl

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