OnionTart
Instructions:
- 6oz/175g pastry (enough for a single-crust pie)
- 1 tbsp/15g/ ½ oz butter
- 1 tbsp/15ml oil
- 2 ½ cups/550g/l lb 2oz finely chopped onions
- 2 eggs plus
- 1 yolk
- 2 cups/450ml/ ¾ pt single cream
- 1-2 heaped tbsp/15-30ml grated Cheddar cheese
- 1-2 heaped tbsp/15-30ml chopped parsley
- salt and freshly ground black pepper
- pinch of cayenne pepper
- Heat the oven to 375oF/190oC/Gas 5 and line a 22cm/8in quiche pan with the pastry.
- Heat the butter and olive oil in a pan. Stir in the onions. Cover the pan, turn down the heat and sweat for about 5 minutes, stirring occasionally until soft and transparent.
- Beat the eggs, cream and cheese together and add the onions and parsley. Season with salt, pepper and cayenne to taste, pour into the pastry crust and bake in the middle of the oven for 30- 40 minutes until golden and set.
- VARIATION To make an onion and blue cheese tart, combine 1-2 tbsp crumbled blue cheese with the cream before beating it with the eggs.
- Omit the Cheddar, parsley and cayenne pepper. Serves 4-6