Onion tart
Tarts and quiches make great starters or lunches and are useful if you have guests and want something you can make ahead
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Ready in 1 hour
- Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out as thinly as you can on a floured surface. Turn it every couple of rolls to make sure it isn't stuck to the surface. Pick it up over a rolling pin and drape it over a deep 20cm fluted tart tin (with a removable base to make things easier). Press the pastry gently into the tin and then trim the top flat. Line with greaseproof paper and baking beans or uncooked rice. Bake for 15 minutes then take out the paper and beans and cook for another 5 minutes or so until the pastry looks dry. Turn the oven down to 180C/fan 160C/gas 4.
- Melt the butter with a splash of oil to stop it burning and add the onions. Stir well, then cook over a low heat until the onions are transparent and very soft (about 20 minutes). Add a pinch of sugar and turn the heat up until the onions are a slightly darker colour - don't let them brown too much. This should only take about 2 minutes. Season well.
- Sprinkle half the Parmesan over the base of the tart then the onion. Mix the parsley, cream and eggs and stir in the feta. Season well. Pour into the tart. Sprinkle the remaining Parmesan on top. Bake for 20 minutes or until set in the middle and the top is slightly browned.
Know-how
Tarts and quiches make great starters or lunches and are useful if you have guests and want something you can make ahead. Slice the onions as thinly as you can - a mandolin or the slicing blade on a food processor work wonders.
Per serving
699 kcalories, protein 14.7g, carbohydrate 50.6g, fat 50.1 g, saturated fat 25.1g, fibre 3.6g, salt 1.29 g
Recipe from olive magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/3630/
http://www.bbcgoodfood.com/recipes/3630/
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Ingredients
- 500g pack shortcrust pastry
- flour for dusting
- 25g butter
- oil
- 4 large onions , thinly sliced
- sugar
- parmesan grated to make 2 handfuls
- parsley chopped to make 2 tbsp
- 142ml pot double cream
- 2 eggs , plus 2 yolks
- 75g feta cheese , crumbled
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Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Ready in 1 hour
Ingredients
- 500g pack shortcrust pastry
- flour for dusting
- 25g butter
- oil
- 4 large onions , thinly sliced
- sugar
- parmesan grated to make 2 handfuls
- parsley chopped to make 2 tbsp
- 142ml pot double cream
- 2 eggs , plus 2 yolks
- 75g feta cheese , crumbled
Per serving
699 kcalories, protein 14.7g, carbohydrate 50.6g, fat 50.1 g, saturated fat 25.1g, fibre 3.6g, salt 1.29 g
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09 January 2008
flourgirl commented on this recipe
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06 April 2011
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