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This recipe is classed as easy

Rating 3.39 / 5 (135 votes)

Prep time:
20 min
Cook time:
45 min
4 as a light lunch, 12 as nibbles

Nigel Slater makes a large, thin onion tart - perfect for entertaining lots of people


1. Peel the onions; cut them in half from stem to root, then into thick segments. Put them into a shallow pan with the butter and leave over a moderate to low heat until they are soft. Let them take their time. They need to be translucent, golden, and sticky. This only comes with slow cooking and it is pointless to try to hurry it. The actual timing will depend on the type of onion (some contain more water than others), but you can expect them to take a good 30 minutes.

3. Set the oven at 225°C/gas 7. If you are using a sheet of ready-rolled pastry, simply unroll it onto a lightly floured baking sheet. If you are using a block of pastry, roll it out into a rectangle (or square or round) no thicker than a coin. Score a border 2cm in from each edge and prick all over with a fork.

4. Tip the onions onto the pastry, pushing them almost, but not quite, to the border. Brush the rim with some of the onion butter. Slice the cheese thinly, then break it up into small pieces, tucking it in among the onions. Scatter the thyme over. Bake until the pastry is golden and puffed and the onions are browning-- 15-20 minutes.


  • 6 onions, sweet white or red onions, or leeks
  • 4 tbsp butter, approximate quantity
  • 250 g puff pastry
  • 100 g taleggio cheese, fontina, or similar semi-soft cheese
  • 2 sprigs thyme, or enough leaves to make a little pile in your palm

Tips and suggestions

Bacon, Leek and Parmesan Quiche

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Latest Comment


I used onions, shallots in a mix, and goat cheese log because that's all I had. This was SO GOOD I have made it again the next day. It's a superb recipe, simple and filling (two of us polish it off for dinner). And yes, the 30 minutes to cook the onions to a buttery sludge are well worth it. Thank you.

GinaJ10141 GinaJ10141  Posted 29 May 2014 4:27 PM

Havent tried it yet but do a similar one wher you put the cooked onions in an oven proof dish and cover with pastry.When cooked turn out upside down and the pstry is lovely and crisp.am I gonna get soggy pastry the other way???

jenniferE21005 jenniferE21005  Posted 10 Oct 2011 9:31 AM

jenniferE21005 jenniferE21005  Posted 10 Oct 2011 9:27 AM

Sorry Nigel !! hit the wrong Star I meant to put 5 star hit wrong spot!!!!
Twas a Master piece , Bravo mastro!!!!

HinemoaW13679 HinemoaW13679 Posted 21 Oct 2010 3:33 AM

mmmmmmm delisemo,bravo must try with a Blue cheese too!!!

HinemoaW13679 HinemoaW13679 Posted 21 Oct 2010 3:29 AM

This was lovely!

LovetoCook! LovetoCook! Posted 03 May 2010 1:31 PM

I made this for a picnic with French goat's cheese, adding rosemary and a dribble of cream. It was really delicious and was gobbled up by all the picnickers

brrm brrm brrm brrm Posted 26 Jun 2009 9:28 PM