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Onion Filo Tart

kid friendly
2 spoon difficulty rating

40 minutes (use a sharp knife and go for the onion chopping!)

Serves: 2-4

Onion Filo Tart

A delightful creamy, flavoursome tart that makes a great summer supper with a few simple side dishes like bean salad; tomato and basil salad... all quickly assembled while the tart is baking!


  • 45 ml/3 tbsp olive oil plus more for the filo
  • 900g/2lb onions, peeled and sliced - use white, red or a mixture, depending on your own preference, availability and your budget. (Don’t be put off by the amount of onions required – they reduce terrifically when cooked)
  • 5ml/1tsp sea salt
  • 15ml/1tbsp caster sugar
  • Freshly ground black pepper
  • 1.25ml/¼ tsp ground nutmeg
  • 5ml/1 tsp juniper berries, crushed
  • 45ml/3 tbsp soya or rice cream
  • 1 garlic clove, crushed
  • 6 sheets filo pastry, thawed
  • baking beans (any old dried beans will do) plus a sheet of baking parchment or greaseproof paper


1. Heat the oil and stew the chopped onions in it until they are soft and caramelised. Add the sugar, salt, juniper berries and nutmeg in the last few minutes of cooking time. 

2. Preheat oven to 200ºC/400ºF/Gas Mark 6.  

3. Meanwhile, oil a 20.5-23cm/8-9 inch flan tin (3.5cm/1/3 inch deep) with a removable base) and line with 2 sheets of filo, pressing them against the sides of the tin. Combine remaining oil with the crushed garlic and brush over filo.

4. Use remaining filo to make strong base and sides, brushing with oil and garlic every third sheet.  

5. Cover the pastry with baking parchment/greaseproof paper and weigh it down with baking beans - these can be just a handful of any old dried beans! Make sure none of the pastry is exposed. (This is called 'blind baking' because the heat doesn't 'see' the pastry or over-cook it). Blind bake in the hot oven for 10-12 minutes. Remove from the oven and remove the baking beans and paper.  Set aside.

6. Mix the soya/rice cream with the cooked onions and pour into cooked pastry case. Return to oven and bake for further 15 minutes, or until the top is brown.  

7. Cool a little before slicing.

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