Evita's onion tart

A simple meal that only requires 9 ingredients.
 
Evita Bezuidenhout

Recipe from: 03 September 2012
Preparation time: 20 min
Cooking time: 40 min
 
 

Ingredients

 
  • 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
Servings: Change Serving
 
 

Method

 
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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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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