I’ve been enjoying finding recipes in How To Eat and this one for onion tart had caught my eye. It takes a little while to make, but I figured that by using ready made shortcrust pastry that would save me a little bit of time.
The longest part of the process is caramelising the onions. Unfortunately mine did catch a little bit on the pan, but not enough to cause problems. The bigger issue was that my pastry shrunk a little bit, which combined with the fact that our supermarket delivery had dropped off extra large instead of just large eggs meant that we couldn’t accommodate all of the custard (eggs, egg yolk, creme fraiche).
But it didn’t really matter in the end – it tasted great!