Ultimate onion tart

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Good Food

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Recipe by Good Food

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1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
2. Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
3. Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

Per serving

623 kcalories, protein 10g, carbohydrate 35g, fat 50 g, saturated fat 26g, fibre 3g, salt 0.59 g

Latest comments and suggestions

• marydrum

  12 November 2007

  marydrum rated and commented on this recipe

  

  Excellent tart, brought great compliments! Pay attention to seasoning - mine needed a lot more.

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• Jane

  27 January 2008

  Jane commented on this recipe

  I made this for a family get together at Christmas. Received loads of compliments on it!! It was delicious.

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• Jane

  27 January 2008

  Jane rated this recipe

  

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• Mary

  30 January 2008

  Mary commented on this recipe

  This was absolutely delicious, I agree with the comment on seasoning made by marydrum. I also used longlife whipping cream as that is all we can get in Yemen and it was absolutely fine. Might appeal to all those watching their fat content.. ( I believe whipping is lower in fat than double??) Will be making this again.

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• Ben

  02 August 2008

  Ben rated and commented on this recipe

  

  Nice but mine came out far too creamy. Next time I'll just use a little less

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• sally

  01 September 2008

  sally rated and commented on this recipe

  

  Yum yum yum!!!loved by everyone!!

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Ingredients

• 300g shortcrust pastry , thawed if frozen
• 25g butter
• 2 tbsp olive oil
• 900g onions , halved and thinly sliced
• 2 medium eggs
• 300ml double cream
• 40g vegetarian parmesan -style cheese, grated

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 15 mins

Cook 1 hr

Vegetarian

Ingredients

• 300g shortcrust pastry , thawed if frozen
• 25g butter
• 2 tbsp olive oil
• 900g onions , halved and thinly sliced
• 2 medium eggs
• 300ml double cream
• 40g vegetarian parmesan -style cheese, grated

Per serving

623 kcalories, protein 10g, carbohydrate 35g, fat 50 g, saturated fat 26g, fibre 3g, salt 0.59 g

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