Onion and Reggiano Tart

Onion and Reggiano Tart 

Serves 3-4. 


Medium-sized white or brown onions.

Savoury shortcrust pastry dough.

1/2 cup of freshly grated reggiano.


Freshly grated pepper. 


Line a 27cm tart tin with savoury shortcrust pastry dough. Refrigerate until needed. Preheat the oven to 220C. Peel and slice 4 or 5 medium-sized white or brown onions. Place them in a bowl and toss with a 1/2 cup of freshly grated reggiano and a little salt and freshly grated pepper. Fill the tart shell evenly with the onion mixture and bake for about 15-20 minutes until the topmost onions have caramelised. Serve hot or at room temperature.