Name: Parsley, Shallot and Onion Tart with Tomato and Mustard Seed Salad
Yield: Serves 6
Ingredients: 25 g (1 oz) unsalted butter; 225 g (8 oz) shallots, sliced; 3 large onions, sliced; 1 teaspoon snipped fresh chives; 1 quantity Basic Tart Mix; Salt and freshly ground white pepper; 4 tablespoons Basic Vinaigrette; 6 ripe plum or salad tomatoes; 1 large bunch of flatleaf parsley; 1 tablespoon olive oil; 6 × 10 cm (4 in) or 1 × 25 cm (10 in) Puff Pastry cases, blind baked; 1 teaspoon grain mustard or to taste; 1 garlic clove, crushed

Preparation info

Serves
6

Difficulty
Medium

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

Continental flatleaf parsley has more flavour than ordinary parsley. It looks similar to fresh coriander. If you can’t find any, just use ordinary parsley. You can make one tart or six individual ones.

Ingredients

6 × 10 cm (4 in) or 1 × 25 cm (10 in)

Main course
Vegetarian

Method

Pre-heat the oven to 200°C/400°F/gas 6.

Pick the flatleaf parsley from the stalks and blanch in boiling salted water for 45 seconds. Drain and refresh with cold water. Squeeze out any excess water from the parsley and lightly chop.

To cook the onions and shallots, warm

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Parsley, Shallot and Onion Tart with Tomato and Mustard Seed Salad

Ingredients

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