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
Cook the chilled pastry case on the centre shelf of the oven for 10-12 minutes. Meanwhile, finish the filling: whisk the cream thoroughly in a large bowl with the egg and yolks and season with salt and plenty of black pepper. Then stir in the cooked garlic and onions.
Take the pastry case out of the oven and turn the
© 1997 Josceline Dimbleby. All rights reserved.