Roasted Onion and Potato Tart with Creamy Egg Custard recipe

Name: Roasted Onion and Potato Tart with Creamy Egg Custard
Total time: 75 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 Onions; 400g Potatoes; 25g Butter; 4 Eggs; 150ml Milk; 100ml Cream

A golden savoury tart with sweet roasted onions and tender potatoes set in a rich, creamy egg custard. Comforting and elegant, it makes a lovely brunch, lunch or light supper.

75 min · Medium · British Jump to method

Roasted Onion and Potato Tart with Creamy Egg Custard

Ingredients

4 servings

2 Onions
400g Potatoes
25g Butter
4 Eggs
150ml Milk
100ml Cream

Nutrition	Per serving
Calories	332 kcal
Protein	11.6 g
Carbohydrates	28.9 g
Fat	18.5 g
Saturated fat	9.5 g
Fibre	3.7 g
Sugar	5.8 g
Sodium	124 mg

Why this works

A moderately energy-dense tart with a useful amount of protein, but higher in saturated fat due to butter, cream and eggs.

Potassium from potatoes. Potatoes contribute potassium, which supports normal blood pressure and muscle function.

B vitamins and choline. Eggs provide choline plus B vitamins, supporting brain function and energy metabolism.

Saturated fat concern. Butter and cream raise saturated fat, so this dish is best enjoyed in moderation if watching cholesterol or heart health.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Thinly slice the onions and potatoes.
Melt the butter in a frying pan over a medium heat, then cook the onions for 10–12 minutes until soft and lightly golden.
Add the potatoes to a pan of boiling water and simmer for 6–8 minutes until just tender, then drain well.
Arrange the potatoes and onions in a tart dish or shallow ovenproof dish.
In a bowl, whisk together the eggs, milk and cream until smooth, then season as desired.
Pour the egg custard over the onions and potatoes, making sure it settles evenly.
Bake for 30–35 minutes until the custard is set and the top is golden. Rest for 10 minutes before serving.

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