Cheese and Onion Tart recipe
information
To take it on a picnic, make it a day ahead and leave in the refrigerator overnight, do
that the filling is well set and easy to slice.
ingredients
This savoury tart is equally good served hot or cold.
350 g (12 oz) shortcrust pastry
50 g (2 oz) butter
2 onions, sliced into rings
225 g (8 oz) Gruyere or Cheddar cheese, grated
3 eggs, size 2
410 g can Evaporated Milk
pinch of ground nutmeg
black pepper
50 g (2 oz) butter
2 onions, sliced into rings
225 g (8 oz) Gruyere or Cheddar cheese, grated
3 eggs, size 2
410 g can Evaporated Milk
pinch of ground nutmeg
black pepper
method
1. Preheat the oven to 200°C (400°F), Gas Mark 6.
2. Roll out the pastry and line a 23cm (9 inch) round, deep, loose-bottomed, fluted flan tin. Chill for 20 minutes, then bake blind for 15 minutes.
3. Melt the butter in a saucepan, add the onions and fry gently for 10 minutes until caramelized. Remove from the heat.
4. Place the cheese, eggs, Milk, nutmeg and pepper in a bowl and whisk lightly until smooth. Stir in the cooked onions and grated cheese. Pour the filling into the pastry case and bake for 30-35 minutes, until the filling sets. Serve warm or cold.
2. Roll out the pastry and line a 23cm (9 inch) round, deep, loose-bottomed, fluted flan tin. Chill for 20 minutes, then bake blind for 15 minutes.
3. Melt the butter in a saucepan, add the onions and fry gently for 10 minutes until caramelized. Remove from the heat.
4. Place the cheese, eggs, Milk, nutmeg and pepper in a bowl and whisk lightly until smooth. Stir in the cooked onions and grated cheese. Pour the filling into the pastry case and bake for 30-35 minutes, until the filling sets. Serve warm or cold.
serving amount
serves 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
