Sage and Onion Tart

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz shortcrust pastry
  • 3 medium-sized onions
  • 1oz butter
  • ¼ pint creamy milk
  • 1 egg
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon chopped fresh parsley
  • 4oz rindless bacon, chopped
  • salt and pepper


    Line a pie plate with the pastry. Chop the onions and toss them in the hot butter until soft. Mix with the milk, egg, herbs, chopped bacon and seasoning, and pour into the pastry case. Bake at 400°F, 200°C, gas mark 4 for thirty-five minutes.