Onion tart with wholemeal pastry (v) (preparation time 1 hour, cooking time 1 hour)
Ingredients for the pastry:
50g self raising flour
50g wholemeal flour
pinch of salt
1/2 teaspoon of mustard powder
50g butter (plus extra for greasing)
40g grated cheddar - use a mature cheddar if you want the flavour to really show through.
700g onions peeled and sliced thinly
1 tablespoon of grated cheese. Mature cheddar is good but I usually make this quiche to use use up scrap ends of cheese.
2 large beaten eggs
110 ml double cream
salt, freshly ground black pepper
Here’s what you do:
Step 1 - Sieve the flours, mustard powder and salt into a mixing bowl and add the chilled butter. Dice the butter. I like to do this in the flour so that the butter cubes don’t stick together.
Step 2 - Ensuring that your hands are cold, start to rub the butter into the flour and keep going until the mixture resembles breadcrumbs. Add the grated cheese.
Step 3 - Using a large metal knife add some of the water and start to bring the mixture together. Make sure that you don’t add too much water to the pastry as the final bringing together should be done by hand and this will bring all of the crumbs into the mix. Wrap the finished pastry in cling film and place in the fridge for 30 minutes.
Step 4 - Preheat the oven to 180 degrees and place a baking tin in the oven.
Step 5 - Melt the butter in a large pan and add the sliced onions. Cook uncovered over a medium heat for about half an hour until they have reduced and turned deep brown.
Step 6 - Roll out the pastry and line an 8 inch tart tin that has been lightly greased. Prick the base with a fork and then place the tart tin on the preheated baking tray and bake for 15 minutes.
Step 7 - Remove from the oven and brush some off the beaten egg mix over the base. This will help to seal it and ensure that the liquid will not seep through the pastry case. Bake for a further 5 minutes.
Step 8 - Spread the onions in the pastry case. Mix the beaten eggs, cream and seasoning together. Gently pour this onto the onions.
Step 9 - Sprinkle the grated cheese over the top and bake for 30 minutes. The filling should be golden brown and spongy to touch.
Kitchen implements required:
8 inch pastry case