Sweet Onion, Garlic and Saffron Tart

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Of all savoury tarts I think I like onion the best. In this recipe the sweet softness of boiled garlic and gently cooked onions are held in a rich eggy custard tinged with the subtle taste of saffron. Don’t be alarmed by the quantity of garlic; when cooked in this way it is sweet and mild. To make six individual tarts instead of one larger tart, use 10cm (4