Name: Apple and onion tart
Yield: 6 servings
Cuisine: Bake
Ingredients: 120.00 g butter softened; 180.00 g flour cake; water cold; 15.00 ml oil; 1.00 onion large, sliced; 100.00 g cheddar cheese grated; 2.00 green apples cored, peeled, sliced into rings; 3.00 eggs extra-large; 250.00 ml milk; 15.00 ml flour cake; 2.00 ml salt; 3.00 ml mustard powder; freshly ground black pepper pinch; 25.00 ml fresh parsley chopped

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Ingredients (14)

CRUST

120.00 g	butter — softened
180.00 g	flour — cake
	water — cold

FILLING

15.00 ml	oil
1.00	onion — large, sliced
100.00 g	cheddar cheese — grated
2.00	green apples — cored, peeled, sliced into rings
3.00	eggs — extra-large
250.00 ml	milk
15.00 ml	flour — cake
2.00 ml	salt
3.00 ml	mustard powder
	freshly ground black pepper — pinch
25.00 ml	fresh parsley — chopped

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Method:

Preheat the oven to 200 ºC (400 ºF). Work butter into flour with your fingertips.
Add just enough water to form a soft dough. Knead well and shape into a ball.
Cover and chill for about 30 minutes.
Line a 24 cm pie dish with the pastry.
Prick the bottom of the pastry and chill for another 15 minutes. Line with wax paper and fill with dried beans.
Bake for about 10 minutes, remove the paper and beans and bake for another 15 minutes.
Sauté onion in hot oil until soft. Spoon into prepared crust.
Sprinkle with cheese and arrange apple slices on top.
Blend eggs, milk, cake flour and seasonings and pour into crust.
Sprinkle with chopped parsley.
Reduce heat to 190 ºC (375 ºF) and bake for about 35 minutes or until egg mixture has set and the filling is golden brown.