Caramelised onion tart with cambert – Willey’s Weekly Bake 56


4E54D270-5C42-44D6-89C8-3B1E0EC4E19DI really fancied doing some savoury baking this week with too many sweet treats in the house this was definitely a winner! This recipe was completely made up by myself and I’m pleasantly surprised how well it turned out, because to start with it looked as though I wasn’t going to have enough filling but it was the perfect amount.

Preptime: 45mins    Baketime: 10mins plus 20mins

Ingredients for the filling 

  • 3 Good sized onions
  • 1 large cooking apple
  • 2 tbsp of Dark brown sugar
  • 2 tbsp of Balsamic Vinegar
  • 25g of Butter for frying
  • Salt and Pepper
  • 1 Cambert

Ingridents for the shortcrust pastry

  • 125g of Butter
  • 200g flour
  • Cold water


  1. Start by preheating your oven to 180 degrees celcius and greasing your tart tin, to make the short crust pastry rub the butter into the flour until it resembles breadcrumbs.
  2. Add a little water at a time to the flour mix until it forms a soft dough.
  3. Roll the pastry out to fit a 25cm tart tin, using the rolling tin lift the dough out and place in the tin pushing it into all the folds, then cut the edges using a sharp knife.6EF4E452-4F18-48DA-B333-47ACCA89FBC7
  4. Blindbake your pastry for 10 minuets, ensure you use baking paper with baking beans or other rice/ beans to hold it down.
  5. Whilst pastry is in the oven start by peeling, coring and slicing the apples, you want really thin slices. Chop the onion into thin slices as well.
  6. In a non-stick pan melt the butter and a dash of olive oil on a medium heat, then add the onion until lightly golden then add the apple a fry together storing occasionally until a rich golden brown.
  7. Add the sugar, salt, pepper and balsamic vinegar and cook on a low heat until sticky and most of the vinegar has been evaporated. 5ED14360-4C23-4993-9D93-B085FF657318
  8. Add the filling to the half baked pastry case and level. Slice the Cambert into thin slices and place on top.
  9. Bake tart in oven for 15 minutes until pastry is golden brown.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s