The kitchen team at Leopard’s Leap near Franschhoek have created a delicious onion tart which boasts layers of onion and beautifully enhances the sweet flavours with an eggy custard and crumbly pastry.
Whether you enjoy this onion tart with an easy-drinking chenin blanc (like Leopard Leap’s Classic Chenin Blanc) with layers of fruit and freshness or perhaps with a more serious chenin (like the estate’s Culinaria Chenin Blanc) with layers of fruit, oak and spice, combining the layers of chenin blanc with the layers of onion will bring a whole new dimension to the pairing.
Come on, join the food and wine journey of discovery and exploration … and have some fun outside your comfort zone!
Onion Tart Recipe
340 g flour
180 g butter, chilled
4 g salt
2 eggs, whole
120 g Parmesan, grated
¾ cup water, chilled
250 ml milk
250 ml cream
5 ml salt
4 eggs, whole
2 kg sliced onion
oil to sauté
200 g Emmental cheese
150 g bacon
½ cup chopped chives
1 clove garlic, grated
100 ml white wine vinegar
200 ml olive oil
1 teaspoon Dijon mustard
Rub the flour and butter together. Add salt. Add eggs. Add water.
Bring the dough together (do not over-knead ).
Rest in the fridge for 1 hour before rolling out.
Line a tart mould with pastry and chill in the fridge.
Mix all the ingredients together and set aside.
Fry the onions, until golden brown and tender, along with the bay-leaves.
Season to taste.
Drain off excess oil and leave to cool slightly.
Place the onions inside a prepared tart mould and pour over the egg mixture.
Bake at 190 °C for 45 minutes.
NOTE: Place the tart in the bottom of the oven and use the top and bottom elements. This helps to ensure that the base of the pastry cooks through.
Fry the bacon until crispy.
Grate the Emmental cheese.
Place the bacon, cheese and dill with the onions inside a prepared tart mould and pour over the egg mixture.
Mix all the ingredients together and leave for 1 hour before serving.