Today’s recipe, by request, is for Onion Tart. Yet another recipe that I helped develop on the Feed Your Family for £100 a Month site.
I make this for dinner time and time again, it is good hot, cold and in between. Great for packed lunches, picnics and feeding other people.We even had it at a WI lunch for 40+ people
- 100g sr flour 45p/1.5kg, 3p
- pinch salt
- 2 tsps mustard, 1p?
- 40ml oil, £1.25/1litre, 5p
- up to 40ml water
- 40g cheese, £4.82/kg, 19p
- 700g onions 98p/kg, 68p
- 50g butter 98p/250g, 20p
- 2 eggs, £1.35/15 eggs, 18p
- 110 ml milk uht 53p/litre, 6p
- 60g cheese £4.82/kg, 29p
- salt and pepper
- Start off caramelising the onions, it takes a while. Slice them all up (I tend to slice them into half rings when doing this rather than the usual little chopped pieces, don’t know why, it just seems right!). Put them in a frying pan with 50g butter, yes, I know it’s a lot, but it is one of the main flavourings. Saute the onions for about 30-45 minutes, until they are a dark brown colour. Stir every now and again in case they start to stick, if they do, add just a splash of water
- While that is happening, make the pastry using the oil pastry method. Add everything to a bowl, and add up to 40ml water, just stirring gently with a spoon, until a soft dough forms, cover and leave until the onions are cooked.
- Roll out the pastry and use to line a 20cm tin.
- Once the onions are cooled so they don’t scramble the eggs, mix all the filling ingredients together and pile into the pastry case.
- Cook at 180 for 30 mins until golden and firm.
I like to serve this with 80g carrots and peas per person if hot, and salad leaves from the garden with a mustardy vinaigrette if cold. If you want the calories, have a slice of crusty bread and butter with it, or some potatoes, hot or cold depending on the temp of the tart