Double-Sided Border Tart
Based on:
TypeSide dish
Serves4 people
DateAugust 28, 2026
Border Tart: Lake Ontario in pickles, with a border you can taste.
A sharp, layered vegetable tart shaped like Lake Ontario: one oval half with American jalapeños, the other with Canadian pickles, separated by a ‘border’ of red onion. The plate clearly shows the disputed lake, with clashing flavors.
Ingredients
- 1 roll refrigerated savory pie dough
- 3 eggs
- 200 ml crème fraîche
- 100 g grated cheddar
- 1 red onion
- 2 large pickles
- 2 fresh jalapeño peppers
- 1 tbsp white wine vinegar
- 1 tsp sugar
- 1 tbsp olive oil
- pepper and salt
Method
- Preheat the oven to 200°C.
- Line an oval tart tin (or 24 cm springform) with the dough.
- Slice the red onion into thin half rings. Marinate with vinegar, sugar and a pinch of salt for 10 minutes.
- Slice the pickles lengthwise, cut jalapeños into rings.
- Whisk eggs with crème fraîche, cheddar, pepper and salt.
- Pour the egg mixture into the tart base.
- Lay the red onion as a diagonal line across the middle, as a border.
- Top one half with pickles, the other with jalapeños.
- Brush the vegetables lightly with olive oil.
- Bake 30-35 minutes until set and golden.
- Cool 10 minutes and serve in the oval silhouette.
Serving notes
- Serve on a large oval platter for the lake effect.
- Cut along the 'border' for a sharp table discussion.
- Optionally garnish with extra pickle and jalapeño slices on the correct half.