Tomato And Onion Tart
|Plain flour||8 Ounce|
|Lemon juice||1 Teaspoon|
|Iced water||1⁄2 Cup (8 tbs) (adjust quantity as needed for mixing)|
Rub butter into flour and salt until it has the consistency of fine breadcrumbs.
Add beaten egg yolk, then lemon juice.
Mix to a soft dough with iced water.
Roll into a ball, wrap in foil and let it wait in the refrigerator for at least an hour.
Roll out and 'bake blind' in a hot oven.
Remove foil and allow to cool.