• 1 pack for ready rolled Shortcrust Pastry
• 1 Spanish Onion (cut into thin wedges)
• 1 Brown Onion (cut into thin wedges)
• 4 Spring Onions (thinly sliced)
• 300ml of Single Cream
• 3 large Eggs
• 100g of grated Mature Cheddar
• 1 dessert spoon of Dijon Mustard
• Handful of chopped Thyme
• Knob of Butter
• Dollop of Olive Oil
• Salt & Pepper (to taste)
• 3 rashers of Bacon (optional)
- You will need shallow tart tin about 30cm diameter, but you could improvise with something similar
- Heat oven to approx 180degrees
- Cover the base & sides of your tin with the Shortcrust Pastry and flash bake for around 15 mins
- Melt Butter & Oil in a large frying pan, then add Bacon (if using), the Onions & Thyme and fry on a low heat until the Onions are very fragrant, translucent & starting to brown, then set aside
- Meanwhile combine Eggs, Cream, Cheese, Mustard & your Salt & Pepper
- Cover the base of tart with the Onion Mixture, then pour over the Creamy/Egg mixture and sprinkle with Pepper
- Bake in the oven for approx. 35mins until top of the tart becomes golden.
The tart is best eaten warm and last time I served alongside a salad of Wild Beet Leaves and Rocket with Roasted Butternut Squash, which I drizzled in a dressing of Balsamic, Olive Oil, a teaspoon of Honey (you don’t need this if the Balsamic is good quality) and some Wholegrain Mustard. This combination worked wonderfully and was a lovely balance of flavours.
No comments:
Post a Comment