English Lakes Bake Off: Our Onion Tart Recipe

It has been a while since we have featured one of our Chefs recipes here on the English Lakes blog. So, with Great British Bake Off being back on on our screens we thought we should share with you one of our favourite simple, but tasty bakes….

White onion tart with walnut, pecorino and endive salad



Shortcrust Pastry:

  • 350g flour
  • 1 tsp salt
  • 225g diced cold butter
  • 60 ml iced water
  • 1 egg
The Onion Filling:

  • 8 onions
  • 100g butter
  • Handful of thyme tied up
  • 9 egg yolks
  • 750ml double cream
  • 1 large glass of Red Wine



  1. Combine the flour, salt and butter until they are breadcrumb consistency, you can use a food processor for this.
  2. Add the egg and cold water, mixing to a dough.
  3. Leave to rest for an hour in the fridge wrapped in cling film.
  4. When the pastry has rested, roll it out until it is a 0.5 cm thick. Line a 12 inches pastry ring then leave to rest for a further 30 minutes.
  5. Fill the tart with pastry beans and blind bake for about 15 to 20 minutes on 180 degrees C till the pastry is golden brown.

The Onions

  1. Slice the onions as fine as possible, then place them in a solid bottom pan with the butter, thyme and seasoning. Cover and simmer gently on a stove for about 1 hour on a low heat. Stir regularly to avoid the filling sticking to the pan.
  2. Once the onions are soft, drain any excess liquid off then and leave to cool a little.

The Egg mix for the tart

  1. Combine the egg yolks and the cream together, and season with salt and pepper.
  2. When the onions have cooled add to the cream mix and then fill the tart shell with the mix.
  3. Add the onions and ensure they are well mixed with all of the cream.
  4. Bake in oven at 140 degrees Celsius for 45 minutes until it is golden brown and the tart has a set.
  5. Take out of oven and leave to cool for 1 hour before serving.

Tip: All of this can be done in day but for a stress fee dinner party
The pastry and the tart can be done the day before as well as the onions. So all you are doing on the day is baking the tart a couple of hours before the dinner party.

Serving Suggestion

The white onion tart goes well with a simple yet tasty walnut, pecorino and endive salad. To make this dice some pecorino cheese, toast walnuts, pick and wash curly endive.

Combine with lemon and olive oil, salt and pepper and place the salad just off centre of the plate and the tart next to the salad. The tart should be at room temperature or warm

Dining at English Lakes

English Lakes restaurants all radiate their own character and charm. However they share common ground when it comes to their dedication to excellent service and quality local ingredients. If you want to leave cooking the cooking to our dedicated Chefs

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