Caramelised Onion Tart with Ampleforth Beer Fruit Chutney

Main courseServes 6

This Caramelised Onion Tart from the team at Rosebud Preserves, created in partnership with chef Gill Mellor, is the perfect autumn dish paired with their award winning Ampleforth Abbey Beer Fruit Chutney. For more recipe inspiration visit rosebudpreserves.co.uk For the Short Crust

Ingredients

For the Short Crust

300g plain flour

150g of butter

Pinch of salt

150ml cold water

 

For the Filling

3 – 4 medium onions

150g Smoked bacon, chopped

125g Cheddar

4 -5 sprigs of thyme

A small knob of butter

2 eggs and 2 egg yolks

250ml double cream

150ml milk

Sea salt and black pepper

 

To serve

1 Jar Rosebud Ampleforth Beer Fruit Chutney

Method

  1. Add the flour, butter and salt in a food processor and pulse to breadcrumbs. Add the water gradually until the dough comes together. Knead then wrap and chill in the fridge for half an hour.
  2. Pre-heat the oven to 180°C.
  3. Allow to the pastry to come up to room temperature. Roll out to 3mm thick and line your tart case, leaving the edges over hanging. Prick the base and line the case with parchment and baking beans. Bake blind for 20 minutes then remove the beans and return to the oven for a further 10 – 12 minutes or until just golden. Set aside and leave to cool.
  4. For the Filling, melt the butter in a saucepan, add the sliced onions, half the thyme leaves, salt and pepper. Stir and place on a lid. Turn the heat down and cook, stirring regularly for 20 - 25 minutes until soft. Spoon into a mixing bowl, then return the pan to the heat.
  5. Add the bacon and remaining thyme and fry for 4 - 5 minutes until crisp. Combine the bacon, onions and grated cheese and arrange over the tart base.
  6. Whisk the eggs, cream, milk and some salt and pepper. Pour over that tart filling. Bake at 180°C for 20 minutes or until golden and slightly risen.
  7. Allow to cool before you eat it and serve with Rosebud Ampleforth Abbey Beer Fruit Chutney.