Pies were savory long before they became desserts
When I hear the word “pie,” my mind can just as easily wander to apple pie and sweet desserts as to a traditional savory tart. But if we look back through history, it’s actually savory pies that have some of the deepest roots.
Early versions were made with meat wrapped in a simple dough of flour and water. Later, in medieval Europe, large pies filled with meat and gravy became increasingly common. The thick pastry crust often served more as a cooking vessel than something people were actually expected to eat.
So, did sweet pies or savory pies come first? The answer is a little more complicated than you might think. Very early pie-like dishes existed with both sweet ingredients, such as honey, and savory fillings like meat. However, savory pies had already played an important role in food history long before our modern association of pies with dessert.
And it makes perfect sense. The concept is brilliant for dinner: take a pastry base, fill it with almost anything you like, and turn a handful of ordinary ingredients into a complete meal.
That’s exactly what Mads G Lunde does with this delicious caramelized onion tart.
The onions make all the difference
Savory tarts can sometimes be a little underwhelming when the ingredients are simply mixed together and poured into a pastry case. But this recipe takes a different approach, giving the main ingredient some much-deserved attention.
Mads starts with four onions, cut into large wedges and sautéed in butter with garlic. Fresh thyme and white wine vinegar are then added, and the onions continue cooking until they become beautifully golden brown.
This creates a much deeper flavor than simply adding raw onions directly to the tart. The vinegar also brings a welcome touch of acidity, balancing the richness of the cream and cheese.
The tart uses puff pastry, which is pre-baked for 10 minutes, although regular shortcrust pastry works just as well.
Once the pastry is ready, the caramelized onions are added along with a mixture of eggs and cream. Slices of tomato and mozzarella are then arranged on top.
At this point, you’ve already got sweetness from the onions, acidity from the vinegar and tomatoes, and plenty of richness from the cream and mozzarella.
But Mads doesn’t stop there.
After baking, the tart is finished with fresh basil and crispy Serrano ham. That final touch of saltiness and crunch adds another dimension to the otherwise soft and creamy filling.
Savory tarts are still a brilliant dinner option
There’s a reason people have been making savory pies and tarts for centuries. Thankfully, modern versions are much more refined than the thick pastry shells of medieval times, but the basic idea remains just as practical.
A savory tart is an incredibly convenient way to prepare dinner. You can serve it straight from the oven with a fresh salad on the side, but it’s also delicious once it has cooled slightly.
That makes any leftovers perfect for lunch the following day.
This particular tart needs around 20–25 minutes in the oven at 200°C (392°F), until the top is golden brown and the egg mixture has set.
The crispy Serrano ham and fresh basil are added only after baking, allowing both ingredients to retain their texture and freshness.
It’s also worth remembering that a great savory tart doesn’t need to be packed with ten different ingredients.
Sometimes, taking something as simple as an onion and preparing it properly produces far more interesting results.
In this recipe, the golden caramelized onions are the real stars, supported by mozzarella, tomatoes, thyme, and crispy ham.
So the next time someone mentions pie and your mind immediately jumps to dessert, remember that thousands of years of food history make a pretty convincing argument for serving a savory version at dinner instead.
And Mads G Lunde’s caramelized onion tart is an excellent place to start.
Enjoy!
Frequently asked questions
Can you use shortcrust pastry instead of puff pastry?
Yes! Mads uses puff pastry in this recipe, but regular shortcrust pastry works perfectly well too. The choice mainly comes down to the type of crust and texture you prefer.
How do you know when a savory tart is ready?
This onion tart should bake for approximately 20–25 minutes at 200°C (392°F). It’s ready when the surface is golden brown and the egg mixture has set.
What can you serve with an onion tart?
This tart works wonderfully as a complete dinner on its own. However, a fresh green salad or some crunchy vegetables make excellent side dishes, providing a refreshing contrast to the cream, mozzarella, and caramelized onions.