Savory Caramelized Red Onion and Toasted Pine Nut Phyllo Tart
Indulge in the rich and savory flavors of this Caramelized Red Onion and Toasted Pine Nut Phyllo Tart. Perfect for lunch or as a hearty snack, this tart combines sweet, caramelized red onions with crispy phyllo pastry layers, nestled under a luscious egg and cream custard and sprinkled with the crunch of toasted pine nuts. Paired beautifully with a fresh green salad, it's a sophisticated dish that delights both the eyes and the palate.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
olive oil
40 ml (divided)
butter
30 g (none)
red onions
3 (peeled, halved, and thinly sliced)
red wine vinegar
60 ml (none)
brown sugar
60 g (none)
eggs
4 (beaten)
heavy cream
375 ml (none)
salt
1 pinch (none)
phyllo pastry
4 sheets (none)
toasted pine nuts
60 g (none)
Instructions
1
Preheat your oven to 180°C (356°F). Lightly brush a 19cm slab pan with a small portion of olive oil to prevent sticking.
2
In a frying pan over medium-high heat, melt the butter and add the sliced red onions. Stir frequently and cook for about 10 minutes until the onions become soft and translucent.
3
Add the red wine vinegar and brown sugar to the onions. Stir well to combine the ingredients, then continue cooking, stirring occasionally, for an additional 8-10 minutes, or until the liquid has evaporated and the onions are nicely caramelized. Set aside to cool slightly for about 5 minutes.
4
In a mixing bowl, whisk together the eggs, heavy cream, and salt until the mixture is well combined and smooth.
5
On a clean, dry surface, quickly work with the phyllo pastry sheets. Brush each sheet with some of the remaining olive oil, then fold them in half crossways. Line the base and two opposite sides of the prepared pan with the phyllo sheets, layering them to cover any gaps.
6
Evenly spread the caramelized onions over the phyllo pastry base, followed by pouring the cream and egg mixture on top. Finish by sprinkling the toasted pine nuts over the cream mixture.
7
Cover the tart with foil and bake in the preheated oven for 15 minutes. Then remove the foil and continue baking for another 15 minutes or until the filling is firmly set and lightly golden.
8
Allow the tart to cool in the pan for approximately 10 minutes before cutting it into 4 slices. Serve each slice with a side of fresh green salad for a balanced meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor of the Savory Caramelized Red Onion and Toasted Pine Nut Phyllo Tart?
This tart features a rich and savory profile that combines the sweetness of caramelized red onions with a creamy egg custard and the crunchy texture of toasted pine nuts and phyllo pastry.
How many servings does this recipe yield?
The recipe yields 4 servings, making it ideal for a small lunch or as a snack.
Is this tart suitable for vegetarians?
Yes, this recipe is vegetarian as it contains no meat products, relying on eggs, cream, and vegetables.
What type of pastry is required for this recipe?
The recipe specifically uses phyllo pastry sheets, which provide a light and crispy base.
What is the recommended oven temperature?
The oven should be preheated to 180°C (356°F).
How are the red onions prepared?
The red onions should be peeled, halved, and then thinly sliced before cooking.
How do I caramelize the onions for this tart?
First, soften the onions in butter for 10 minutes. Then add red wine vinegar and brown sugar, cooking for another 8-10 minutes until the liquid evaporates and the onions are caramelized.
What goes into the custard filling?
The filling consists of 4 beaten eggs, 375 ml of heavy cream, and a pinch of salt whisked together until smooth.
What size pan should I use?
A 19cm slab pan is recommended for this recipe.
How do I prepare the phyllo pastry layers?
Brush each of the 4 phyllo sheets with olive oil, fold them in half crossways, and layer them in the pan to cover the base and two opposite sides.
When should I add the pine nuts?
The toasted pine nuts should be sprinkled over the cream and egg mixture just before the tart goes into the oven.
How long does the tart need to bake?
The tart bakes for a total of 30 minutes: 15 minutes covered with foil, and another 15 minutes uncovered until golden and set.
Why is the tart covered with foil for the first part of baking?
Covering the tart with foil for the first 15 minutes prevents the delicate phyllo and pine nuts from over-browning while the center begins to set.
How long should the tart cool before slicing?
Allow the tart to cool in the pan for approximately 10 minutes to let the custard firm up slightly before cutting.
What is a suggested side dish for this recipe?
The tart is best served with a fresh green salad for a balanced and sophisticated meal.
How much olive oil is needed in total?
The recipe calls for 40 ml of olive oil, which is divided between greasing the pan and brushing the pastry.
Can I use a different type of sugar for the onions?
The recipe specifies 60g of brown sugar, which provides a deep molasses-like sweetness that complements the red wine vinegar.
How many onions are required?
You will need 3 red onions for this recipe.
What is the purpose of the red wine vinegar?
The red wine vinegar provides acidity to balance the sweetness of the sugar and the richness of the cream and eggs.
What is the texture of the final tart?
The tart features a crispy phyllo base, a soft and luscious custard center, and a crunchy topping of pine nuts.
Is the custard mixture cooked on the stove first?
No, the egg and cream mixture is whisked cold and poured directly over the onions before baking.
Can this tart be served for brunch?
Yes, it is categorized as a Lunch/Snack but is also highly suitable for a brunch menu.
How much butter is used to cook the onions?
30 grams of butter are used to sauté the red onions.
How do I know when the tart is finished baking?
The tart is done when the filling is firmly set and the top is lightly golden.
Should the caramelized onions be hot when added to the pastry?
The instructions recommend letting the onions cool slightly for about 5 minutes after caramelizing before adding them to the tart.
How many sheets of phyllo are used?
The recipe uses 4 sheets of phyllo pastry.
What if I don't have a slab pan?
A similarly sized rectangular or square baking dish should work, provided you adjust the pastry layering to fit.
Is the salt amount specific?
The recipe calls for just one pinch of salt to be added to the egg and cream mixture.
Do I need to toast the pine nuts myself?
The ingredient list specifies 60g of 'toasted pine nuts', so they should be toasted before being added to the tart.
What is the main technique used for the onions?
The technique is caramelization, achieved by slow-cooking the onions with sugar and vinegar until they are soft and dark.