Saffron and onion tart

Name: Saffron and onion tart
Ingredients: 225 g/8 oz/2 cups plain flour; about 75 ml/3 fl oz/⅓ cup iced water; 115 g/4 oz/1 stick butter, cut into small cubes; 1/20 g/ 25 saffron threads, soaked in 2 tablespoons boiling water; 1/20 g/ 25 saffron threads, soaked in 2 tablespoons boiling water; 115 g/4 oz/1 stick butter; 6 mild onions, peeled and thinly sliced; 1 tablespoon flour; 300 ml/10 fl oz/1¼ cups single cream or full-cream milk; 300 ml/10 fl oz/1¼ cups single cream or full-cream milk; salt; pepper; freshly grated nutmeg; 3 eggs

Preparation info

Serves
6 or 8

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Rub the flour and butter together until it resembles breadcrumbs and stir in enough water to bind the pastry together. Wrap and refrigerate while you make the onion filling.

Ingredients

For the pastry case

225 g/8 oz/2 cups plain flour
115

Pastry
Vegetarian

Method

I have based this recipe on the traditional Alsace dish, but have added saffron, which lends lovely warm notes and fragrance. The tart takes a good deal more time and patience than its cousin the quiche lorraine. The onions must be cooked very slowly to achieve a translucent melting texture and a sweet flavour without the caramelisation that comes from too high a heat. Look for mild, swe