Onion Tart

About Onion Tart

Ingredients

• Medium onions, sliced into roundels 2
• Refined flour (maida) 200 gms
• Salt to taste
• Olive oil 2 tbsps
• Eggs 1
• Dry yeast, mix with 1 tsp salt, 4 tbsps water, rest for 10-15 minutes in a warm place 10 gms
• Oil 1 tbsp
• Butter 2 tbsps + to brush
• Sugar 1 tbsp
• Nutmeg (jaiphal) powder 1 pinch
• Medum tomato, cut into round slices 1
• Mixed herbs 1 tsp
• Fresh cream 2 tbsps

How to Make Onion Tart (Stepwise Photos)

Method

1. Take refined flour and 1 tsp salt in one bowl and mix. Take olive oil and egg in another bowl and mix. Make a well in the middle of the flour mixture, add the yeast mixture, egg-oil mixture and knead for 5-10 minutes or till you get a smooth dough. Cover it with a moist muslin cloth and let it rest till for 15-20 minutes or till it rises.
2. Preheat oven to 200º C. Grease a baking tray.
3. Heat oil and butter in a non-stick pan, add onions and saute on low heat till they turn brown but not crisp.
4. Add sugar and salt and mix. Add nutmeg powder and mix well. Set aside to cool.
5. Sprinkle some flour on the worktop, keep the dough on it and roll out into a long, thin oval shape. Fold the edges inwards, place on a greased baking tray.
6. Spread onion mixture over it and top with tomato slices. Sprinkle mixed herbs, some salt and black pepper and drizzle some cream.
7. Brush the folded dough with butter and dot on top of the tart as well.
8. Keep the tray in the preheated oven and bake for 30 minutes.
9. Cut into wedges and serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps