Rustic Caramelised Onion & Ricotta Tarts

Rustic Caramelised Onion & Ricotta Tarts

I’m at home today.  I’ve been struggling all week with a number of ailments (sore neck, sore back, tummy aches etc) and just woke up this morning with a serious case of the “I don’t wanna go” syndrome.  So I called in sick.  Which I hardly ever do so I think I’m entitled.  Still feel horribly guilty though.

My neck and back are very painful so although I would dearly love to make some cards or sew or something, I’m not seeing that happening today.  I do, however, have to make some food to take to my cousin’s hubby’s 40th birthday party tomorrow afternoon.  My cousin asked me to make my Caramelised Onion Tart for the vegos in the family (that’s about 5 of us currently).  I know from past experience that vegetarian food generally gets picked on but then eaten by all the people who are actually meat-eaters so, to be on the safe side, I will make a double batch to make sure everyone gets some.

Now I am cheating somewhat and using ready-made pastry.  I don’t have the “oomph” to make pastry today but you go right ahead and made your own if you so wish.  I’m using the regular frozen puff pastry (I use Borg’s).

The ingredients listed below are approximate.  I don’t have a proper recipe – I just made this up years ago and it always works.  Good for people who don’t like really eggy quiches and tarts.  There is only one egg in the tart, just to bind.

Caramelised Onion & Ricotta Tart

Puff Pastry (2 sheets should be enough for the quantities below)

1 Red Onion, chopped roughly but into fairly small pieces

1/2 cup Smooth Ricotta

1 Egg

Grated Parmesan or Romano cheese (for sprinkling on top)


Chopped herbs (I used sage ’cause I have it growing in my sad little garden but choose your own as you like)


Preheat oven to about 180 C / 350 F

Spray a patty-cake or small muffin tin with non-stick spray.

Take pastry out of freezer (duh!) and let it thaw while you are working on the onions.  Using a cookie cutter, cut out rounds to fit the holes in the cake/muffin tin.  Prick the bases of the pastry with a fork.


In a frying pan, gently fry onions until they are caramelised and sweet (a pinch of salt added to the onion helps to release its natural juices and sweetness, also helps it not stick to the pan!)Image


Take the pan off the heat and let cool a while.  In the meantime, mix the egg into the ricotta in a bowl.  Add chopped herbs and mix in with a little grated parmesan and a pinch of nutmeg.  Now transfer the cooled onions to the ricotta mixture and stir in until just combined.  Season with a little salt and pepper.

Spoon into the prepared pastry bases.


Bake for about 20 mins or until pastry is golden and filling cooked.  As there is no flour in the ricotta mixture, it doesn’t rise up much, but the small amount of egg makes it just “pouffy” enough!  I have used small pastry cases this time but often use the same recipe to make one large tart, suitable for serving up at a dinner.


Serve hot or cold – either way is good.  🙂

Enjoy!  And keep the meat-eaters away from it!  They have their own food!