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.
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
Take the pastry case out of the oven and turn the heat down to 190°C/375°F/gas mark 5. Pour the filling into the pastry case and put back in the oven for 25-30 minutes, until the centre is only just set.
© 1997 Josceline Dimbleby. All rights reserved.