Onion and Cheese Tart

Name: Onion and Cheese Tart
Yield: Serves 6–8
Ingredients: 3 tbsp oil (I use sunflower); 4 medium to large onions, skinned and very thinly sliced; 4 oz/112 g butter, hard from the refrigerator and cut into pieces; 3 tbsp oil (I use sunflower); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 6 oz/170 g flour; ½ oz/14 g icing sugar; Finely chopped parsley to garnish (optional); Freshly grated nutmeg; 4 oz/112 g mature Cheddar cheese, grated; ¾ pint/420 ml milk, or milk and cream mixed; ¾ pint/420 ml milk, or milk and cream mixed; 2 large eggs + 2 large egg yolks; 2 large eggs + 2 large egg yolks

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This tart makes a perfect first course or a light main course for lunch or supper and is lovely to take on a picnic. Onions and cheese are meant for each other – simple but delicious!

Ingredients

For the pastry

6 oz/170 g flour
½ oz/14

Starter
Main course
Lunch
Supper
Vegetarian

Method

If you have a food processor, process all the pastry ingredients until the mixture is like fine breadcrumbs. If not, sieve the flour, sugar, salt and pepper into a bowl. Rub in the pieces of butter with your fingertips until the mixture resembles fine breadcrumbs. Pat the mixture round the sides and base of a 9-inch/23-cm flan dish. Put the dish into the fridge for at least half an hour before