Tested till perfect Onion Tart

Onion Tart

This is a delicious combination of crisp crust and rich, mellow onions in sour cream.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • Pastry for 2 single-crust pies
  • 1 tbsp 1tbspDijon mustard
  • 1/2 tsp 1/2tspcaraway seeds


  • 1/4 cup 1/4cupbutter
  • 6 cups 6cupsthinly sliced oniononions, about 2 lb/1kg
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tspground cumin
  • 1/4 tsp 1/4tspfreshly ground pepper
  • 1/4 tsp 1/4tspground coriander
  • 2 tbsp 2tbspdry white wine or vermouth
  • 2 2eggeggs, beaten
  • 1 cup 1cupsour cream
  • 2 tbsp 2tbspfinely chopped fresh parsley
To change the number of servings, enter the number, then press "calculate". or reset


Filling: In large skillet, melt butter; add onions, salt, cumin, pepper and coriander. Toss together and cook over low heat, uncovered, without letting onions become more than a rich golden color, for about 30 minutes, stirring frequently.

Pour in wine and cook-for 5 minutes longer. Let cool and stir in eggs, sour cream and parsley.

Meanwhile, use pastry to line 15- x 10-inch (2 L) jelly roll pan. Trim, leaving 1/2-inch (1 cm) overhang. Fold overhang under to make double layer around edges and crimp neatly. Prick pastry, line with foil and weight down with beans or pie weights. Bake in 450°F (230°C) oven for 10 minutes. Remove foil and beans and prick bottom again. Return to oven for 3 to 5 minutes or until pastry is golden. Remove from oven and brush pastry with mustard.

Spread onion filling over pastry; sprinkle with caraway seeds. Bake in 350°F (180°C) oven for 10 minutes or until filling is set. (If edges of pastry brown too quickly, cover them with foil.) Cut into 24 squares, about 2 inches (5 cm) square, and serve hot.

All rights reserved. TVA Group Inc. 2015