Sweet Red Onion & Edam Tart
Veg HT MC 80mins
Hot Vegetarian Vegetables
Herbs Main Course
tart combines sweet caramelised red onions, with thyme and Edam. Delicious
served warm with new potatoes and a green salad. Courtesy of
25g (1oz) butter
3 large red onions, thinly sliced
30ml (2tbsp) freshly chopped thyme
350g (12oz) ready made shortcrust pastry
330ml (12floz) reduced fat crème fraîche
3 medium eggs
150g (5oz) Edam cheese, grated
Extra thyme sprigs to garnish
1. Melt the butter in a large pan add the onions and thyme and cover and cook
for 30-35 minutes. Stir occasionally, until the onions start to caramelise.
Allow to cool.
2. Preheat oven to 190ºC, 375ºF, gas
mark 6. Roll out the pastry and use to line a 23cm (9”) loose- bottomed quiche
tin. Cover the base with baking paper, and fill with ceramic baking beans. Bake
for 15 minutes, then remove the paper and beans, return to the oven for a
further 5 minutes until golden.
3. Place the crème fraîche, eggs and
nutmeg in a bowl and beat together. Stir in the onions and half the cheese and
pour into the bottom of the pastry base. Sprinkle with the remaining cheese and
some small thyme sprigs.
4. Bake for 30 minutes until the top is golden and the filling set. Cool for 5
minutes, then cut into slices. Serve with a tomato and mixed leaf salad.
Once, you have lined the tin with the pastry, place in the freezer for 15
sets the pastry, so it holds its shape when cooked in the oven.
Ceramic baking beans can be used over and over again, to weigh down the pastry
when baking blind. Alternatively you could use dried beans, peas or pasta.
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