“Ogres are like onions. Layers. Onions have layers. Ogres have layers. Onions have layers. You get it? We both have layers.” Shrek

March is movie-month at Leopard's Leap and the delightful Shrek and his much quoted comparison, inspired the kitchen team to work with the layers of onion and to beautifully enhance the sweet flavours with an eggy custard and crumbly pastry.

Staying on the theme of layers, both the Chenin Blancs from Leopard's Leap work exceptionally well with this dish. The 2019 Classic Chenin Blanc with its upfront fruity notes and a crisp acidity brings a beautiful balance to the richness of the tart. The more complex 2017 Culinaria Chenin Blanc with peach and melon, a hint of sweet spice and elegant oak maturation, harmonises with the onion tart and brings a whole new dimension to the pairing.

Whether you enjoy our onion tart with an easy-drinking glass of Classic Chenin Blanc with its layers of fruit and freshness or perhaps with the more serious Culinaria Chenin Blanc with its layers of fruit, oak and spice, combining the layers of Chenin Blanc with the layers of onion, would have made Shrek really happy. Cheers!

Onion Tart Recipe 

Ingredients

Pastry  

340 g flour

180 g butter, chilled

4 g salt

2 eggs, whole

120 g Parmesan, grated

¾ cup water, chilled

Egg filling

250 ml milk

250 ml cream

5 ml salt

4 eggs, whole

Onion mix     

2 kg sliced onion

oil to sauté

3 bay-leaves

salt

pepper

Optional

200 g Emmental cheese

150 g bacon

chopped dill

Chive dressing

½ cup chopped chives

1 clove garlic, grated

100 ml white wine vinegar

200 ml olive oil

1 teaspoon Dijon mustard

Salt

Method

Pastry

Rub the flour and butter together. Add salt. Add eggs. Add water.

Bring the dough together (do not over-knead ).

Rest in the fridge for 1 hour before rolling out.

Line a tart mould with pastry and chill in the fridge.

Egg filling

Mix all the ingredients together and set aside.

Onion mix

Fry the onions, until golden brown and tender, along with the bay-leaves.

Season to taste.

Drain off excess oil and leave to cool slightly.

Place the onions inside a prepared tart mould and pour over the egg mixture.

Bake at 190 °C for 45 minutes.

NOTE: Place the tart in the bottom of the oven and use the top and bottom elements. This helps to ensure that the base of the pastry cooks through.

Optional extras

Fry the bacon until crispy.

Grate the Emmental cheese.

Place the bacon, cheese and dill with the onions inside a prepared tart mould and pour over the egg mixture.

Chive dressing

Mix all the ingredients together and leave for 1 hour before serving.