Name: Evita's onion tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 400 g puff pastry; 2 Tbs oil; 2 onion large, sliced; 3 eggs; 150 ml milk; 150 ml cream fresh; 1 Tbs flour cake; nutmeg whole, freshly grated

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Ingredients (8)

400 g	puff pastry
2 Tbs	oil
2	onion — large, sliced
3	eggs
150 ml	milk
150 ml	cream — fresh
1 Tbs	flour — cake
	nutmeg — whole, freshly grated

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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.