Garlic and Onion Tart with Oregano Pastry

Name: Garlic and Onion Tart with Oregano Pastry
Ingredients: freshly grated Parmesan cheese; 2 egg yolks; 1 large egg; 225 ml/8 fl oz double cream; 1 teaspoon salt; 175 g/6 oz plain flour; black pepper; salt; 15 g/½ oz butter; 3 tablespoons olive oil; 450-550 g/1-1¼ lb onions, the red-skinned kind if available; about 10 large cloves garlic; 3 teaspoons dried oregano; 100 g/4 oz butter; 1 tablespoon water

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

I adore onion tarts; a mixture of garlic and onion makes the flavour sweeter and even better. This has a foolproof crisp pastry which can be baked blind without shrinking. Serve with a salad for a light meal.

Ingredients

about 10 large cloves garlic
450-550 g/1-1¼ lb

Pastry
Main course
Vegetarian

Method

To make the pastry, sift the flour and salt into a bowl and stir in the oregano. Gently melt the butter with the water in a saucepan, then pour the hot liquid gradually on to the flour, stirring with a wooden spoon until the dough sticks together. Using your fingers, press pieces of the crumbly dough over the base and up the sides of a fluted, loose-based 24