Onion Torta

    1 hour 5 minutes

    This is a great dish to bring as an appetiser to someone's party. Whoever tries this tasty savoury tart asks for it next time I'm cooking.

    Western Australia, Australia
    1 person made this

    Serves: 10 

    • 40 crushed salted cracker squares, like salaldas
    • 2 1/2 cups sliced onions (frozen ones work great)
    • 250 grams grated fontina cheese
    • 1 cup milk at boiling point
    • 3 eggs beaten
    • 1/2 cup butter melted
    • 2 Tablespoons butter for cooking the onions
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper or cayenne pepper

    Preparation:20min  ›  Cook:40min  ›  Extra time:5min resting  ›  Ready in:1hour5min 

    1. Preheat oven to 180 Celsius
    2. Mix cracker crumbs and melted butter and press into a 20 cm tart pan. Go up the sides if there is enough. Bake this 5 minutes then cool in the refrigerator.
    3. Melt 2 Tablespoons butter in a fry pan and cook the onions until soft. Spread this on the tart base, still in the tart pan.
    4. Take the hot milk and slowly pour over the beaten eggs in a large bowl, stirring gently all the time with a wisk so the eggs don't cook.
    5. Add salt and pepper and cheese. Stir well.
    6. Pour this mixture over the onions and base in the tart pan.
    7. Bake at 180 C for about 40 minutes until the filling is soft set.
    8. Allow to cool 5 minutes or more before serving.


    Do the cracker crushing in the food processor. Slice the onions in the food processor too - less tears.

    Fontina Cheese

    If you can't find fontina you can use provolone or even cheddar.

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