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Caramalised Red Onion and Red Pepper Tart

A vegetarian tart of caramelised red onions and peppers in shortcrust pastry.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Olive and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 29,779 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Caramalised Red Onion and Red Pepper Tart

Oven200°C
Time35–40 minutes

Ingredients

Directions

Prepare the base

  1. Preheat the oven to 200°C.

  2. Roll the pastry to fit a greased 9‑inch flan tin. Push well into the tin.

  3. Bake blind for 10 minutes until golden brown. Remove from oven and allow to cool.

Make the filling

  1. Heat oil in a medium‑sized saucepan and lightly fry the onions for 10–15 minutes until very soft and brown.

  2. Add the peppers, balsamic vinegar and sugar and continue to cook for a further 5–10 minutes until caramelised.

  3. Sprinkle half the cheese in the bottom of the flan case and top with the onion and pepper mixture.

  4. In a mixing bowl, mix together the eggs, milk, cream, remaining cheese, salt and pepper to taste.

  5. Pour the mixture over the other ingredients in the flan case and bake for 35–40 minutes until the flan has set.

Nutrition, whole recipe (rough)

618Calories
23 gProtein
42 gFat
39 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Cheddar Cheese1 oz (28g)113
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Red Onion1 medium (110g)44
Pepper1 tsp ground (2.3g)6
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Pastrynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red onions
Soften and caramelise to give the tart its sweet, deep flavour.
Eggs
Set the custard so the filling holds together when sliced.
Fresh cream
Adds richness and a smooth, tender texture to the custard.
Fresh milk
Thins the egg mixture so it sets into a soft, even custard.
Cheddar cheese
Melts into the custard, adding savoury flavour and firmness.
Shortcrust pastry
Forms the crisp case that holds the filling.

The step that matters

Caramelising the onions and peppers. Cooking slowly over moderate heat lets the natural sugars brown gradually. Rushing this step leaves the onions pale and sharp instead of sweet and deep.

Swap the onion

How well each one fits the dish's main ingredients (olive, pepper, vinegar, sugar, milk, cream, egg):

  1. Capsicumfits better
  2. Potatofits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against olive, pepper, vinegar, sugar, milk, cream, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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