175 g (6 oz) plain flour
1/2 tsp salt
100 g (4 oz) butter or margarine
1 egg yolk
1/2 tsp salt
100 g (4 oz) butter or margarine
1 egg yolk
Filling:
50 g (2 oz) butter
3 - 4 onions, halved and thinly sliced
1 tbsp plain flour
3 eggs, beaten
50 g (2 oz) grated Parmesan cheese
salt and pepper
200 ml (7 fl oz) single cream
3 - 4 onions, halved and thinly sliced
1 tbsp plain flour
3 eggs, beaten
50 g (2 oz) grated Parmesan cheese
salt and pepper
200 ml (7 fl oz) single cream
method
1. Sift flour and salt together, add butter or margarine and rub in until mixture resembles fine breadcrumbs. Mix to a firm dough with egg yolk and 4 - 5 tsp cold water. Wrap and chill for 30 mins.
2. Melt butter in a large pan and fry onions for 10 -12 mins until soft. Leave to cool.
3. Preheat oven 200°C/400°F/gas 6. Roll out pastry on a lightly floured surface and use to line a 23 cm (9 in) fluted flan tin.
4. Line pastry with greaseproof paper, add baking beans and bake blind for 15 mins.
5. Lower oven temp to 180°C/350°F/gas 4. Remove beans and paper and return pastry case to oven for 5 mins.
6. Raise oven temp to 200°C/400°F/gas 6. Mix together onions, flour, eggs, cheese, seasoning and cream.
7. Add to pastry case and cook for 25 - 30 mins.
If you want to serve the tart warm, it will taste best if you allow it to stand for about 15 mins after
removing from oven.
2. Melt butter in a large pan and fry onions for 10 -12 mins until soft. Leave to cool.
3. Preheat oven 200°C/400°F/gas 6. Roll out pastry on a lightly floured surface and use to line a 23 cm (9 in) fluted flan tin.
4. Line pastry with greaseproof paper, add baking beans and bake blind for 15 mins.
5. Lower oven temp to 180°C/350°F/gas 4. Remove beans and paper and return pastry case to oven for 5 mins.
6. Raise oven temp to 200°C/400°F/gas 6. Mix together onions, flour, eggs, cheese, seasoning and cream.
7. Add to pastry case and cook for 25 - 30 mins.
If you want to serve the tart warm, it will taste best if you allow it to stand for about 15 mins after
removing from oven.
serving amount
for 4 - 6 servings:
rate this recipe
10.0
out of 10
1 user has helped to 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.
