The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Roast onion tart

You'll need

60 ml (¼ cup) extra-virgin olive oil 2 tbsp red wine vinegar 1 tbsp thyme Finely grated rind of 1 lemon 3 Spanish onions, thinly sliced horizontally 2 onions, thinly sliced horizontally For brushing: eggwash 60 gm goat’s curd To serve: leaf salad   Parmesan rough puff pastry 225 gm plain flour 40 gm finely grated parmesan 1 tbsp each finely chopped thyme and oregano 225 gm cold butter, coarsely chopped


  • 01
  • For parmesan rough puff pastry, sift flour and a pinch of salt onto a work surface, add parmesan and herbs, mix to combine. Add butter, cutting it through flour mixture with a pastry scraper until roughly mixed. Make a well in the centre, add 100ml iced water, mix with pastry scraper until a dough just forms. Bring together with the heel of your hand to form a disc, wrap in plastic wrap and refrigerate to rest (20 minutes). Roll out on a lightly floured surface to form a 1.5cm-thick rectangle, fold shortest ends together to meet in the centre, then fold in half again to form a book fold. Wrap in plastic wrap, refrigerate to rest (20 minutes), repeat twice. Wrap in plastic wrap, refrigerate until required (see note).
  • 02
  • Preheat oven to 180C. Combine oil, vinegar, thyme and lemon rind in a small bowl and season to taste. Place onion slices in a single layer on baking trays lined with baking paper, keeping slices intact (don’t separate into rings). Drizzle over half the oil mixture and roast until very tender and lightly browned (20-25 minutes), cool to room temperature.
  • 03
  • Roll out pastry on a lightly floured surface to 5mm thick, cut out a 25cm-diameter circle. Place on a baking tray lined with baking paper, refrigerate to rest (30 minutes). Score a 1cm border partway through pastry, prick inside border with a fork, brush edges with eggwash. Spread goat’s curd within border, arrange roast onions on top, bake until pastry is risen, golden and cooked through (25-30 minutes). Drizzle over remaining oil mixture, serve hot with a leaf salad.

Note For more on making rough puff pastry, check out our rough puff pastry recipe.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Bottle-aged riesling.

Featured in

Aug 2010

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.