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Thick Onion Tart

chef.jackson's picture
Ingredients
For the Pastry
Self Rising Flour - 2 ounces (50 gram)
Whole wheat Flour - 2 ounces (50 gram)
Pinch of Salt
Mustard Powder - 1/2 teaspoon
Margarine - 2 ounces
Cheddar Cheese - 1 1/2 ounces (40 gram)
For the filling
Onions - 1 1/2 pounds, chopped fairly small
Butter - 2 tablespoons
Eggs - 2
Milk - 4 fluid ounces (110ml)
Cheddar Cheese - 1 tablespoon
Salt to taste
Pepper freshly ground
Directions

GETTING READY
1) Prheat the oven to 375 F
MAKING
2) Into a mixing bowl sift the flours, salt and mustard powder
3) Using the hands run the margarine into the flour to get a sand like texture
4) Stir in the grated cheese and enough cold water to a dough
5) Cling wrap the dough and leave to rest in the refrigerator for at least half hour
6) Into a frying pan, melt the butter and sauté the chopped onion till well coated
7) Cook the onions on medium heat for at least half hour till the onions are reduced and have turned a rich brown
8) Give a stir once a while to prevent from sticking to the bottom of the pan
9) Roll out the pastry to line a pie tin or flan tin
10) Prick the base of the pastry with a fork all over
11) Blind bake pie crust for 15minutes till the colour turns a nice light brown
12) Once out from the oven, give the pastry a quick egg wash
13) Spread the onions onto the base of the pastry
14) Beat the eggs, milk salt and pepper and pour over the onions
15) Sprinkle the cheese on top
16) Bake in the oven for 30 minutes at 375 F till the pastry turns a golden brown
SERVING
17) Cut the tart into 6 wedges and serve with some ketchup

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Snack
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Onion
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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