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Cheese and onion tart

Recipe from: 5/1/2007 12:00:00 AM

Ingredients 9
Servings 6
Time 00:40


  • 400
    shortcrust pastry
  • 1
    egg (beaten)
  • olive oil
  • 5
    red onions (halved, and cut into slices)
  • 1
    small round camembert cheese (cut into pieces)
  • 1
    roll chevin cheese (cut in slices)
  • freshly ground black pepper
  • 1
    small handfull of basil
  • 10
    black olives - pitted and roughly chopped


Preheat the oven to 200°C and roll out the shortcrust pastry.

Line a large tin with it. Refrigerate for 20 minutes. Bake it blind in the oven at 200°C for about 10 minutes or until it is lightly browned. Take care not to let it go too brown as you will be baking it again. Meanwhile, heat a bit of olive oil in a pan and fry the onion slices to caramelised on a low heat, stirring fairly often. Add a little water if the onion starts to burn.

Lower the oven temperature to 160°C. Arrange the onions on top of the tart case. Arrange the 2 cheeses and olives on top of the onions. Season with black pepper and a little salt.

Place the tart in the oven for 15-20 minutes until the cheese is a little melted. Chop and sprinkle the fresh basil on top just before serving.

Serve with a fresh side salad.

Read more on: meat-free mondays  |  bake  |  vegetarian  |  dairy


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