This onion tart is very special to the Sperling family. This recipe is a family favourite and was Mr. Spatz Sperling’s favourite dish. The original tart is being made with a “bread dough” which is delicious, but I just made it a bit easier for us that don’t have so much time and wants to make the delicious tart. It pairs really so good with the wild fermented Chenin.
1 roll of puff pastry
150g chopped bacon
500g finely chopped onions
Salt and pepper
200ml fresh cream
2 tablespoons of butter
Roll out the puff pastry and line out your greased pie dish with it. Prick the bottom of the dough with a fork.
Fry the onions until soft in the butter. Take it out of the pan as soon as the onions are see through and soft.
In the same pan fry the chopped bacon until crispy.
Mix the onions, bacon, cream, eggs and salt and pepper together.
Pour the filling into the pie dish and bake it at 200C, for 30 -35 minutes or until the filling are firm to the touch.
Recipe & Styling: Elmarie Berry
Photography: Janine CIlliers