Easy Caramelised Onion and Ham Tart

, , ,

Watch the ‘how-to-video’ below…

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Easy Caramelised Onion and Ham Tart

  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes


This simple tart looks sensational and tastes as good as it looks – serve warm or cold for dinner or a summery lunch. Serves 4 for $13.



  • 23 red onions, thinly sliced
  • 1 tablespoon olive oil
  • 25g butter
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon fresh thyme leaves (optional)
  • 1 ½ frozen puff pastry sheets, thawed
  • 1 tablespoon capers (optional)
  • 1/3 cup black olives, pitted (optional)
  • 1 egg, lightly whisked
  • 150g sliced ham, roughly chopped
  • 45 eggs, hardboiled
  • large handful rocket leaves


  1. Place the onion, oil and butter in a large shallow saucepan. Cook over a gentle heat for 20 minutes until tender.
  2. Mix in the balsamic vinegar, brown sugar, wholegrain mustard and thyme leaves, cook for a further 5 minutes. The onions should be a rich caramel colour, if not then cook a little longer. Set aside to cool.
  3. Preheat the oven to 180°C.
  4. Arrange the pastry end to end on a baking tray, pressing to join with a 1 cm overlap. Fold the pastry in to create a 1.5cm ridge around the outside.
  5. Spread the onion over the pastry base, staying within the ridge. Scatter with capers and olives.
  6. Brush the pastry edge witht the whisked egg.
  7. Bake for 10 -15 minutes until the pastry is golden and puffed.
  8. Halve or quarter the eggs and arrange on the warm tart along with ham and rocket leaves.



  • Rocket leaves offer an interesting peppery flavour on the top but you can also serve this with lettuce leaves alongside.


  • Serving Size: 4

Posted on

February 26, 2018