RECIPE: Quadrophenia Onion Tart

Quadrophenia, our quadrupel. A warm, slightly heavy beer perfect for those dark days. Tasty to drink…and eat in the form of our Quadrophenia Onion Tart! 

INGREDIENTS FOR 2  (with an appetite)

  • 5 big onions
  • 4 puff pastry sheets
  • pinch of salt & pepper
  • 1/2  can Quadrophenia (the rest is to go with the tart…or drink during cooking)
  • 150 grams of Port-Salut (or more if you are really into cheese…)
  • 100 ml cream
  • 2 eggs
  • optional: parma ham


Peel the onions and cut them into rings. Heat the olive oil in a pan and fry the onions for 8-10 minutes until they are soft (medium heat). Pour in the Quadrophenia and sauté the onions until there is no more liquid in the pan. Meanwhile, preheat the oven to 200°C. Grease the baking tin with olive oil or butter (baking tin: small spring form or two small ovenproof dish). Line the baking tin(s) with puff pastry. If you go for the non-vegetarian variant, add slices of Parma ham on top. Cut the cheese into slices. Whisk the eggs and cream in a bowl and add salt and pepper to taste (also nice with some parsley). Divide the onions over the dough base, pour the egg-cream mixture on top. Finally, cover the cake with the Port Salut slices. Bake the tart in the oven for 30-35 minutes until golden brown. Also delicious with a salad.

And then it’s time to enjoy this tasty onion tart. Grab a glass of Quadrophenia with it. Cheers and tasty!