Jersey Milk Onion Tart

A creamy and savory onion tart featuring the rich flavor of Jersey milk. Perfect as an appetizer or light meal.

Prep Time

20 minutes

Total Time

1 hour 5 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.04/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Mood:

Comfort Food•Light & Fresh•Healthy•Indulgent

Ingredients

Servings

1.3cupsAll-Purpose Flour(plus more for dusting)

£0.25

0.5teaspoonSalt

£0.01

0.5cupUnsalted Butter(cold and cut into cubes)

£1.20

4tablespoonsIce Water(added gradually)

3largeYellow Onions(thinly sliced)

£1.00

2tablespoonsOlive Oil

£0.15

2teaspoonsFresh Thyme(chopped)

£0.50

0.5teaspoonSalt(for the onion mixture)

£0.01

0.3teaspoonBlack Pepper(freshly ground)

£0.05

1cupJersey Milk

£0.60

2Eggs(large)

£0.60

0.5cupGruyere Cheese(shredded)

£1.75

0.3teaspoonNutmeg(freshly grated)

£0.10

Total Cost

£6.22

£1.04 per serving

Instructions

1.
**Make the Crust:** In a medium bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2.
**Caramelize the Onions:** Heat olive oil in a large skillet over medium-low heat. Add sliced onions, thyme, salt, and pepper. Cook, stirring occasionally, for 30-40 minutes, or until the onions are deeply caramelized and golden brown. Stir frequently toward the end to prevent burning. Remove from heat and set aside to cool slightly.
3.
**Preheat Oven:** Preheat oven to 375°F (190°C).
4.
**Roll and Assemble:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough. Dock the bottom of the crust with a fork to prevent it from puffing up during baking.
5.
**Blind Bake:** Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5 minutes, or until the crust is lightly golden.
6.
**Prepare the Filling:** In a medium bowl, whisk together Jersey milk, eggs, salt, pepper and nutmeg.
7.
**Assemble and Bake:** Spread the caramelized onions evenly over the pre-baked tart crust. Sprinkle with Gruyere cheese. Pour the milk and egg mixture over the onions and cheese.
8.
**Bake:** Bake for 25-30 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
9.
**Cool:** Let the tart cool in the pan for at least 15 minutes before slicing and serving.

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My Notes

Nutrition Information

Nutrition per serving (180g)

485 kcal / 2029 kJ

Carbs

38g

15% of RDA

Fat

30g

43% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

10 g

11% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use brown butter instead of regular butter for the crust.

Add a pinch of red pepper flakes to the onion mixture for a touch of heat.

Serve the tart warm or at room temperature.

If the crust edges start to brown too quickly during baking, cover them with foil.

Cooking Equipment

Oven

Large Skillet

9-inch Tart Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Milk Onion Tart

Ingredients

Instructions