Upside Down Onion Tart

This upside-down tart always looks impressive and is not difficult to make. The homemade pastry is less delicate compared to some other shortcrust pastries, so not much can go wrong. The last step in the method may look a bit strange, but remember, it is an upside-down tart, so it needs to be turned over. Just read the recipe carefully to follow the instructions.

Caramelised onion & pecorino tart

So, with a tried and tested pastry recipe like this, all you need to do is decide what the filling will be. Something as simple as these onions slowly caramelised with balsamic vinegar, a bit of honey and fresh rosemary, combined with a strong cheese is so flavourful. Or use the same concept for the filling but replace the onions with baby tomatoes or vary the cheese. Feta or mature white cheddar will also work well. Olives or even a few slices of marinated, sun-dried tomatoes will be delicious with the onions.

Enjoy the tart as a savoury teatime treat and don’t forget to add rocket on top to round it off. If you want to serve it as a light meal, slices of chorizo, salami or cooked bacon can be added to the filling. A big green, leafy salad will be perfect with the tart.

Caramelised onion & pecorino tart

Serves 6 – 8

Pastry

375 ml (1½ cups) cake flour

75 ml (5 tbsp) cold butter, cubed

50 ml finely grated pecorino cheese

10 ml (2 tsp) chopped fresh rosemary

125 ml (½ cup) plain smooth cottage cheese

1 egg, beaten

Filling

10 ml (2 tsp) olive oil

2 each large red and brown onions, halved and cut into wedges

15 ml (1 tbsp) balsamic vinegar

15 ml (1 tbsp) honey

15 ml (1 tbsp) chopped fresh rosemary

lemon juice to taste

salt and pepper to taste

80 ml (⅓ cup) coarsely grated pecorino cheese

rocket leaves for serving

1. Pastry:Blend flour, butter, pecorino and rosemary in a food processor until it resembles coarse breadcrumbs. Add cottage cheese with the egg and mix until it forms a soft ball of pastry. (Or rub the butter into the dry ingredients and mix in with your fingertips.)
2. Gently press the pastry into a circle, the size of a side plate. Cover with plastic wrap and refrigerate for 30 minutes.
3. Filling:Heat oil in a frying pan over medium heat and fry the onions for a few minutes or until golden brown. Preheat the oven to 200 °C.
4. Stir balsamic vinegar and honey into the onions to form a sauce. Season with rosemary, lemon juice, salt and pepper.
5. Cover with a lid and simmer over low heat for a few minutes. The onions must be cooked and caramelised, but not too soft.
6. Meanwhile, on a lightly floured work surface, roll out pastry into a circle that is just big enough to hang over the edge of a 22 cm shallow tart dish.
7. Spoon onion filling into the pie dish and sprinkle the cheese on top. Place the pastry over the warm onions and fold it between the edge of the pie dish and the filling.
8. Bake for 25-30 minutes or until the pastry is golden brown. Allow to stand for a few minutes.
9. Place a large plate over the tart dish and carefully turn out in one quick turn. The pastry will now be on the bottom, with the onion filling on top. Serve warm or at room temperature with rocket leaves.

Tip: This pastry freezes very well, so you can easily make double and have some ready in the freezer for another day. Defrost overnight in the fridge and use as needed.

Image by Adel Ferreira, for LiG Tydskrif

Visit Heleen’s website for more recipes like this.