Crème fraiche red onion tart with a tomato and green salad

Filo Red Onion Tart with Creme Fraiche Recipe

25 Minutes
Serves: 4

A crisp filo red onion tart with creme fraiche, crispy panchetta and sliced caramelized red onions. Topped with a garlic and thyme served with a green salad with tomato and pesto dressing.

Recipe Ingreds

Pastry

  • 8 sheets filo pastry
  • 2 tbsp olive oil

Tart

  • black pepper (to taste)
  • 25 grams butter
  • 250 ml crème fraiche
  • 4 sprig fresh thyme
  • 3 cloves garlic
  • 61 grams pancetta
  • 3 red onions
  • salt (to taste)
  • 0.5 tbsp olive oil

Salad

  • 100 grams cherry tomatoes
  • 0.5 cucumber
  • 40 grams Salad leaves

Dressing

  • black pepper (to taste)
  • 2 tsp honey
  • 1 tsp wholegrain mustard
  • 2 tbsp olive oil
  • salt (to taste)
  • 1 tbsp white wine vinegar

Recipe with pictures Steps

Step 1

  • remove the pastry from the freezer

Step 2

  • heat the butter in the frying pan
  • peel and finely slice the onion(s)
  • add to the frying pan
  • cook until soft
  • set a side on a plate

Step 3

  • set the oven to 220C 425F or gas mark 7

Step 4

  • chop the pancetta into strips
  • add to the frying pan
  • cook until golden brown

Step 5

  • line a baking tray with greaseproof paper
  • place a sheet of pastry onto the baking tray
  • coat with olive oil using the pastry brush
  • place the next sheet on top of the pastry
  • repeat for all sheets of pastry
  • Scrunch the edges to make a border

Step 6

  • spread the final sheet with creme fraiche
  • cover with onions and pancetta
  • season with salt and pepper
  • slice the garlic
  • sprinkle over the tart

Step 7

  • wash and remove the thyme leaves from their stalks
  • sprinkle over the tart
  • drizzle with oil
  • place in the oven
  • cook for 15 mins
  • until golden brown

Step 8

  • mix the dressing ingredients together in a bowl

Step 9

  • while the tart is cooking
  • wash mixed leaves and place in a serving bowl.
  • place a cross on the top of the cucumber
  • then slice the cucumber to form quarters
  • sprinkle over the salad leaves
  • wash the cherry tomatoes and then slice in half
  • sprinkle over the salad leaves

Step 10

  • remove the tart from the oven
  • cut the tart into slices
  • place the tart on a serving plate

Step 11

  • add the salad

Recipe Utensils

  • 1 baking tray
  • 2 chopping board
  • 1 frying pan
  • 1 grease proof paper
  • 2 large knife
  • 1 pastry brush
  • 1 plate
  • 2 small bowl

How to make red onion tart with crème fraiche

A lovely red onion tart, sweet red onions lightly caramelised, mixed with crunchy pancetta and placed on a crème fraiche coated crunchy filo tart base. To make this onion tart, cook the sliced red onions in butter till lightly caramelised set a side, crisp the pancetta and set a side. Create the pastry base by lightly coating the filo pastry with oil and layering and shaping into a tart base. Spread with a layer of crème fraiche, a layer of  braised sliced red onions and crispy fried pancetta. Top with slices of garlic and a sprinkle of thyme leaves. Bake in the oven till the filo is crisp and brown. 

When to eat red onion and crème fraiche tart

This tart can be eaten all year round we tend to eat it most in Autumn and Spring, it is easy to cook so is perfect for a quick evening meal with salad. It is ideal for vegetarians and is quite healthy for a tart so if you are eating healthily, and really fancy a tart for tea this is a good choice. 

What to eat with red onion tart

This simple recipe is perfect for a light spring or summer evening meal eat this with

  • a simple salad of lettuce, cucumber and tomatoes with a honey and mustard dressing. 
  • a crunchy coleslaw
  • swap the crème fraiche for a creamy goats cheese
  • omit the crispy pancetta for an easy vegetarian option

Why our filo red onion tart is the best

Delicious caramelised red onions on a crisp filo pastry base is the perfect combo, but the star of this dish is the layer of creme fraiche under the onions and the sprinkle of thyme over the top

Filo tart recipes

Cheese and tomato tart with emmental

Roast Butternut, Beet & Goats Cheese Tart

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