Tuesday, 5 July 2011

Onion tart

In the never ending quest to expand my children's tastes and to challenge the Husband's "a meal needs meat" belief I'm always on the lookout for new veggie recipes. 

This was recommended to me from the BBC Good Food website via the Weight Watchers forum ages ago - when I was being good on the diet - but lets move swiftly on !! This is a kind of quiche but uses almost a scone type base which I was a bit skeptical about if I'm being honest, but it worked. The best bit was that the kids ate it all and there were leftovers for lunch the next day. I have in true style done a little bit of tweaking !

serves 6-8

For the filling

4 red onions
2 tbsp rapeseed oil
2 large eggs
200ml half fat creme fraiche
1 tsp thyme leaves
1-2 tsp grainy mustard
40g gruyere cheese

For the base

175g self-raising flour
25g cold butter cut into small pieces
100ml natural yoghurt
4 tbsp semi skimmed milk

Slice the onions into small wedges and heat the oil in a nonstick pan. Cook over a low heat for about 20 mins until caramelised
Preheat the oven to 190C or gas 5
Rub the butter into the flour and then mix the yoghurt and milk before adding to the flour and mix
Roll out on a floured surface and press into a 23cm loose bottomed fluted tart dish
Beat the eggs and add the other ingredients plus some seasoning, mix well
Put 1/2 the onions into the base of the tin and pour over 1/2 the egg mixture, repeat the layers again and top with cheese
Put on a pre-heated baking sheet and cook for 25-30 minutes, leave to stand for 10 mins before serving

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