Evita's onion tart

Recipe from: 03 September 2012
Evita Bezuidenhout

Ingredients 8
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 400
    g
    packet puff pastry
  • 2
    Tbs
    oil
  • 2
    large onions - sliced
  • 3
    eggs
  • 150
    ml
    milk
  • 150
    ml
    fresh cream
  • 1
    Tbs
    cake flour
  • freshly grated nutmeg
 

Method

00:20
 
Preheat the oven to 230°C and butter an ovenproof tart dish. Press the pastry into the dish and bake blind for 10 minutes. Allow to cool before filling. Turn down the oven to 170 °C.

Heat the oil in a frying pan and sauté the onions over low heat until soft and translucent. Remove from the heat and allow to cool.

In a bowl, beat together the eggs, milk and cream, then whisk in the flour. Add the cooled onions and mix. Season with nutmeg, salt and pepper.

Pour the mixture into the cooled pastry shell and bake for 30–40 minutes, or until the filling is set.

Variation: To this basic tart you can add anchovies, black olives, thyme or diced cooked streaky bacon.

Recipe from Evita’s Bossie Sikelela by Evita Bezuidenhout, published by Umuzi, an imprint of Random House Struik.
 

Read more on: meat-free mondays  |  recipe  |  sauté  |  vegetables  |  bake  |  vegetarian  |  dairy  |  eggs
 

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