WordPress tells me that the top search on my blog, pretty much constantly, is for Olive Oil Pastry. Those of you who regularly follow my blog will know that until recently I was a self-confessed pastry cheat, using ready made pastry most of the time. In the summer though, I experimented with the pastry made using olive oil instead of butter and in the autumn, with delicious English butter available, I tried out the deliciously naughty Rough Puff Pastry.
The olive oil pastry is a healthier option for more frequent use and as there are so many searches for this recipe, I thought I should make an effort to show some of the ways I use it in the kitchen. This is a delicious tart which serves 4 as a main course or 6 as a starter.
- 1 batch of olive oil pastry
- 6 red onions
- 2 small sprigs of thyme
- Olive oil for shallow frying
- 3 slices of jamón, prosciutto or bacon (omit if you want a vegetarian tart) cut into small pieces
- About 3 tablespoons of crumbled stilton or some of your favourite cheese
No need for blind baking with this pastry, it goes crispy underneath, even when baked with the filling.
Half and finely slice your onions and fry slowly in about 3 tablespoons of olive until soft and slightly caramelised. This will probably take at least 20 minutes. Season with a little pepper but you will probably not need salt if you are using the jamón and stilton which are both salty.
Roll out the chilled pastry to fit your tart tin, prick the bottom and fill with the cooked onion mixture. Sprinkle over the jamón and cheese and bake at 200 (regular oven) or 180 degrees (fan assisted) for about 30 minutes or until the pastry is browned.
Leave to cool slightly – this is delicious served at room temperature with a salad.
68 thoughts on “Caramelised Red Onion Tart with Jamón and Stilton”
I really like the way you eat. Okay, I’m coming to live with you 😀
You would be most welcome!
Not sure I would be able to wait until it cools. It looks great. I was curious and I checked. The top search for my blog is the Mark Twain House.
Aha – that was a good post! Well, all yours posts are great 🙂
Ah shucks, that’s mighty kind of you. And all of your posts make me hungry!
Those caramelized onions are very intriguing…..
You can’t imagine how many of your recipes have become a “habit” in my family!
Thank you for your kind words!
OK so I never even thought to make pastry with olive oil, but now I will…… and red onions, blue cheese of ANY KIND and we’re happy bunnies! Great recipe
It’s sooo easy, and not naughty at all – and we love making people into happy bunnies 🙂
Looks good, will give it a try, made some Stilton Puffs courtesy of Nigel Slater last weekend.
Ooh they sound good – I only found out last year that our pal Maria hates Stilton! Oh well…all the more for us 🙂
This looks really tasty – I will have to try the olive oil pastry as it is new to me so this seems a good way to do it! Thank you 🙂
(I love Nigel Slater too – his ‘Eat’ book is referred to as the Nible in our house!)
“Nible” – love it!
Skip the stilton and I could probably comfortably finish half of this. Think it’s time I tried my hand at your olive oil pastry.
Have a beautiful day.
🙂 Mandy xo
Sorry mandy, I forgot you were a stilton hater 😦 How about some lovely melty mozzarella or gooey cheddar?!
Well in that case, hold the door open, I’m on my way… xo
I wish 🙂
You and me both! xo
Ha ha – I’m sure I could eat the whole tart, it looks absolutely delicious 😉
The red onions were from Bexhill Farmer’s Market and were so sweet!
I just realised that the farmer I buy from in London (Perry Court Farm) has a stall in your farmers’ market 😉
Really?! will look out for him!
He does good red onions and most of his veg is £1 a bag 😉
Oh yes, I know who he is – my mum always asks me to buy onions from him!
Going to have to try this olive oil pastry, you make it sound simple!
It really is very simple indeed and it behaves very well when you work with it!
Sounds yummy but my timing is terrible. I used the last of my blue cheese last night in a salad. Off to the market soon. 🙂
n’t that always the way? 😦 But bet the salad was gorgeous!
You are so right. 🙂
The title of your post is a metaphor for my life. I often feel “caramelised”. Indeed, I only last night “caramelised” an entire tray of what promised to be an absolute delightful mix of incredibly healthy but satisfyingly tasty granola. I, too, am a red onion. I am interesting, I can be sweet when prepared properly with enough care and attention but if you just cut into me I will make you cry and you can be SURE of that! 😉 As a “woman of a certain age” who loves to live life to the fullest I am sure that there are rouged lips and raised eyebrows in my local community who might link my person with certain dishes of ill repute made from pastry bases containing unctuous ingredients. It goes with the territory…those who live life to the fullest always garner the scorn of those who are too terrified to do the same. I feel proud of my pastry base. I could care less about what people think of me ;). Like stilton I am aged well, I have a decidedly interesting aroma about me…some might say parts of my personality “stink” but you know what? Without that stink I am not me and I have my admirers who love me for my complete ambiance and wouldn’t have me any other way. I also go extremely well with port…LOTS of port…and lastly, I love my life. I also love Mr Bob Marley and his accompanying wailers…I be “Jamon” every single day Mon! And yeah… I was one of those people searching for olive oil pastry. You can tick one of your mysteries off now 😉
What an absolutely brilliant metaphor (is that right?!) you have created between caramelised onions and “us”” women of a certain age and type! Love it 🙂 And am so glad you are proud of your pastry base….ageing well like stilton (or indeed a good wine) can only be a good thing! And I will join in your Bob Marley accompaniement (spelling???) as long as I can wear dreadlocks!
bollocks to spelling! We be “Jamon” and I have been accused of “Hamming it up” on any occasion that I find myself the centre of attention (and many where I am not! 😉 ). I insist on dreadies…in fact…you can give me actual dreadies if you like. Nothing like a woman of a certain age with a Wurzel Gummidge nose and dreadlocks to make those bespectacled nana’s chins wag to the max! “Bring on that stilton I say!” 😉
Delicious! So Spanish! Yum!
I guess it is (especially if I had managed to get hold of some Cabrales cheese instead of stilton!)
I desperately need a “Love” button here! 🙂
Ah..am feeling the love!
I just tried to pin this to my “to try” board with your button above, and instead of pinning, it just takes me to the Pinterest main page. Don’t know if it’s just me or if it’s not actually a sharing button.
I bet it’s me who has done something wrong 😦 – will look into it!
This is a beautiful tart! I must take a look at the pastry recipe itself (so thank you for including that in your post). A slice (or several) of your tart and a nice glass of wine sound like the makings of a wonderful meal with friends!
Hi Allison – thanks for your kind words and glad you like the recipe!
Yum, yum, yummy, yum yum! Love a good tart and this is a goodie!
Please send some over! I just love the flavour combination 🙂
This seems to be a hit!
Mmmmm….red onions added to the shopping list…must make at the earliest possible moment!
I often wonder about the ‘most searched for’ post on my blog. Mine is ‘how to sew an Easter chicken’… maybe I should diversify into patterns for farm animals around the home!!! Good job you reminded us about yours, as I missed the Olive Oil Pastry the first time round and am now on a mission to make some.
You’ll be able to republish it soon – Easter will soon be beckoning!
🙂 good plan!
wow, simply delicious sweet caramelized onion tart!!!
i guess it’s a better way to enjoy red onion!!!
Looks absolutely delicious! Really want to try a slice 🙂
It’s like a deep-dish pizza but even better.
It is indeed!
Sounds like a lovely, savory treat.
That’s what it is!
Oh mmmmm! Now, if you use jamon and stilton together does that make it “fusion”? 😉
Oh most definitely!
Oh, I have got to try this!
Perfect timing Chica as my red onions are fairly bursting and need pulling up ‘n using! Top that off with one of my confessed onion haters trying slow cooked sweet onion and (GASP) liking it. Perfect timing. I will be trying this and possibly with the olive oil pasty, which is intriguing too.
Aha – you’ve converted an onion hater…hopefully this will go down well then!
wow, would love to try that. 6 onions? must be really small onions I imagine?
They were small/medium sized but as you cook them realy slowly, they kind of melt down!