This tart is a true celebration of rustic French fare simply made with onions and lots of them!

Serves 6

3 cups strong flour
2 1/4 tsp dried instant yeast
1 1/2 teaspoons salt,
1 cup warm water
1 tsp brown sugar
1/2 cup extra-virgin olive oil, extra for greasing bowl
4 cups (5 to 6 onions) thinly sliced onions, separated into rings
1 Tbsp honey
1 1/2 tsp cumin seeds


Add the flour, yeast, and 1 teaspoon salt to your bowl. If using an electric mixer, a dough hook is required or you can knead by hand. Mix on low speed until combined, then add warm water, brown sugar and 1/4 cup of olive oil. Mix on low speed until dough forms into a ball. Turn mixer to low/medium speed and mix for 10 minutes, stopping halfway through to remove dough from hook and return it to the bowl.

Remove dough from mixer and place into a lightly oiled bowl; cover the bowl with warm dampened kitchen towel or gladwrap and place in draft-free warm place until doubled in size, about 30 minutes.

Heat 2 tablespoons of olive oil in a large fry pan over medium heat. Add sliced onions and ½ the cumin seeds and cook on medium-low heat until onions are lightly browned and soft, about 10-15 minutes. Add honey and remaining 1/2 teaspoon of salt. Cook for 1 minute, stirring to combine well. Remove from heat.

Meanwhile, coat an oven tray with a little oil. Punch down dough, turn out onto prepared pan, and spread out with your fingertips to cover bottom of tray. Cover with gladwrap and place in a warm, draft-free place for 30 minutes.

Preheat oven to 200C.
Lightly press dough once again with fingertips, creating small craters all over the surface with tips of your fingers. Brush on remaining 2 tablespoon of olive oil, top with onion mixture, and remaining cumin seeds. Bake for 20 minutes, and cool slightly before cutting.