There is something quietly luxurious about onions cooked slowly in butter.
On the farm, mornings begin early. Mist over the fields, coffee in hand and the sound of cattle in the distance. This tart carries that same quiet patience. Sweet caramelised onions, earthy thyme and thinly sliced biltong layered into golden puff pastry bound together with a rich, velvety custard.
Essentially it is French in inspiration but unmistakably South African in soul.
Serve it warm with a crisp green salad and a glass of good wine. It is equally at home on a linen-covered lunch table as it is on a wooden kitchen counter with the doors open to the countryside.
Ingredients
1 roll puff pastry
Filling
2 large red onions, thinly sliced
1 red onion, cut into rings (for topping)
15ml butter
1 small garlic clove, finely minced
5ml thyme
15ml honey
2ml freshly ground black pepper
Pinch of salt
200g thinly sliced biltong
6 eggs
250g sour cream
60ml milk (for a softer custard)
250ml grated cheddar
Method
Preheat oven to 180°C.
Lightly grease a large tart tin or loose-bottom cake tin with cooking spray. Roll the puff pastry into the tin, gently pressing it into the edges. Trim any excess and prick the base lightly with a fork.
In a large pan, melt the butter over medium heat. Add the sliced onions, garlic, thyme, pepper, salt and honey and cook slowly, stirring often until golden and caramelised. Patience here is everything. Allow the onions to cool slightly.
In a bowl, whisk together the eggs, sour cream and milk. Fold in the grated cheddar, onions and biltong. Gently pour the mixture over the pastry base. Arrange the onion rings on top for a beautiful finish.
Bake for 35 – 45 minutes, until the centre is set.
Allow the tart to rest for 10 – 15 minutes before slicing.
Pairing Note
This tart pairs beautifully with a wooded Chardonnay. A wine with gentle oak and fresh acidity to balance the richness.