From westher@xs4all.nl Mon May 7 15:21:03 2001 Date: 7 May 2001 12:32:52 GMT From: Esther Westerveld Newsgroups: rec.food.recipes Subject: French Onion Tart (France) Followup-To: rec.food.cooking, rec.food.recipes FRENCH ONION TART The key to producing that rich, caramelised texture of a classic onion tart is to cook the onions slowly. For a special occasion, make individual tarts then top each with a slice of goats cheese and allow to melt slightly into the filling. 75 g plain flour 75 g wholemeal flour 115 g butter 150 g vegetarian Gruyere cheese, grated 1 Tbsp wholegrain mustard 5 Tbsp warm milk 450 g onions, thinly sliced 2 medium eggs 300 ml single cream 8 large sage leaves seasoning Preheat the oven to 200 :C / 400 :F / Gas 6. Sift both flours into a large bowl and tip the bran back into the sifted flour. Rub in half the butter until the mixture resembles fine breadcrumbs. Stir in half the cheese, mustard and milk and mix to a soft dough. Knead on a lightly floured surface until well combined, roll out and use to line a deep, 18 cm loose-bottomed fluted flan tin. Line with baking parchment, fill with baking beans and bake blind for 10 minutes. Remove the baking beans and parchment and bake for a further 8 - 10 minutes. Meanwhile, melt the remaining butter in a large frying pan. Add the onions and fry over a low heat for 15 - 20 minutes, stirring occasionally, until golden and just starting to caramelise. Beat together the eggs, cream, remaining cheese and seasoning. Spread the onions into the pastry case. Pour over the cream mixture and scatter over the sage leaves. bake for 30 minutes until lightly set and golden. Serve hot or cold with a fresh green salad. Serves 6 489 kcal per serving preparation / cooking : 30 /30 minutes country : France course : vegetarian dish source : BBC Vegetarian Good Food June 1999 Bezoek mijn homepage op http://www.xs4all.nl/~westher Word lid van mijn e-groep op http://groups.yahoo.com/group/AFRIKAANSErecepten -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.