Cheese and Onion Tart
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
- 12 oz shortcrust pastry
- 2 oz butter
- 2 onions sliced into rings
- 8 oz Gruyere or Cheddar cheese grated
- 3 eggs size 2
- 14 oz can Evaporated Milk
- pinch of ground nutmeg
- black pepper
Instructions
- Preheat the oven to 200°C (400°F), Gas Mark 6.
- 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.
- Melt the butter in a saucepan, add the onions and fry gently for 10 minutes until caramelized. Remove from the heat.
- 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.
Calories: 394 kcal
Carbohydrates: 30 g
Protein: 16 g
Fat: 23g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 121 mg
Sodium: 509 mg
Potassium: 275 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 670 IU
Vitamin C: 3 mg
Calcium: 356 mg
Iron: 2 mg