Please consult the OU's guidelines for checking fruits and vegetables.

Red Onion Tart
Red Onion Tart Eileen Goltz | Pareve or Dairy
1 hour 20 minutes
40 minutes
4 servings

Delicious warm or cold

  • 3 Tablespoons butter or margarine
  • 1 lb., 10 oz. red onions
  • 1 Tablespoon olive oil
  • 3 fl. oz. white wine
  • 2 Tablespoons white wine vinegar
  • 1 teaspoon chopped fresh thyme (½ teaspoon dried)
  • Salt and pepper
  • 12 oz. puff pastry
  • 4 fresh figs, quartered (optional)
  • Walnut oil (optional)

  1. Preheat the oven to 425°F. Grease a 9-inch tart pan with butter.
  2. Slice the onions very thinly. Melt the butter in a large frying pan and cook the onions for about 10 minutes until very soft; take care not to brown the onions. Add the wine, vinegar and thyme and cook until all the liquid has evaporated. Season to taste with salt and pepper.
  3. Cut 2 discs of pastry to the size of the tart dish. Cover the pastry with the cooked onion mixture. Place a disc of pastry over the onion mixture and tuck the edges in. Prick the top of the pastry all over with a fork, (this will allow the steam to escape during cooking and therefore keeps the pastry crisp).
  4. Bake in the preheated oven for 15 minutes or until golden and risen. Place a large plate over the tart dish, invert and shake firmly to release the tart.
  5. Serve warm with the figs and drizzle with a little walnut oil.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.