Onion tart

225g ready shortcrust pastry sheets
600 g onions, thinly sliced
2 tbsp olive oil
3 eggs, beaten
125 ml milk
75 g cheddar cheese
Couple of springs fresh thyme, leaves stripped off the stalks

Preheat the oven to 200C/gas 6 and grease a 25cm metal loose-bottomed tart tin. Line the tin with the short crust pastry and prick the bottom with a fork.

Fry the onions in the olive oil for 5-6 minutes until they are soft then spread them evenly over the pastry. Season the beaten eggs with salt and pepper, add the milk and pour over the onions. Sprinkle on the thyme leaves then scatter the cheddar over the tart ensuring that it is evenly distributed. Bake for 20-25 minutes until the filling has set and the top is golden brown. Serve with rocket, watercress and baby spinach leaves.

Original post with credits


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s