![]() ![]() Allow to cool for a few minutes before serving hot, or allow to cool to room temperature and then chill for later. Sprinkle the top with the remaining cheese and arrange the cooked onion rings in a pattern over the top.īake the tart for 30-35 minutes, until deep golden and the filling is risen a little, like a soufflé (this will settle as it cools). Mix until well combined, then pour over the onions in the pastry case. Use a fork to beat the eggs in a measuring jug, then add the crème fraîche, cream, 175g of the Cheddar and a crack of black pepper. Spread the onion mixture over the bottom of the baked tart case. Once beginning to brown, add the sugar and balsamic vinegar, and continue to cook for 2-3 minutes until sticky and reduced. Arrange the rings on a large baking tray and place into the bottom of the oven for 10 minutes to soften (you can do this at the same time as the tart case is baking).įinely chop the second onion and any onion centres left over from making the rings and gently fry in a frying pan with the olive oil for about 5-6 minutes, until soft. Blind bake the tart for 15 minutes, then remove the parchment and bake for a further 10 minutes until the base feels crisp.įor the filling, cut one of the onions fairly thinly into circular slices reserving the centres, and separate each piece into rings. Prick the base with a fork, line with baking parchment and fill with baking beans, rice or lentils. Roll your rolling pin over the top of the tin to help trim any excess dough. Don’t worry if there are any holes, simply patch up with any leftover pastry. Roll out the pastry into a circle slightly bigger than the tin and use to line it, pressing with your fingertips so it fits snugly into all the corners. Preheat the oven to 180☌, gas mark 4 and place a 23cm fluted tart tin onto a baking tray. When the mixture clumps together, knead briefly, then wrap and chill in the fridge for at least 30 minutes, or until required (the pastry will keep for up to 2 days at this stage). Add the flour and cubed butter, and pulse until the mixture resembles fine breadcrumbs. To make the pastry, place the oats into a food processor and blitz until they are floury, with just a few small pieces of oat remaining. ![]()
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