cooking Caramelised Onion and Smoked Cheddar Tart
May 02, 2012
This tart is well good. It’s dishes like this that make me think I’d be quite happy to go vegetarian. A fleeting thought, but still, it does happen.
This is a good starter, or add a watercress salad and maybe some sort of ploughman’s get up as a main.
First thing’s first, le pastry. Either use shortcrust packet pastry, or make your own. Here’s a link to how you do that…..
Here is a little lesson on how to prepare and bake your pastry tart case….
For the filling:
- A small bag of white onions (about 900g) sliced
- 3 garlic cloves, crushed
- 300ml double cream
- 2 eggs
- 130g smoked cheddar
Heat a fair swig of olive oil in a medium pan and start to sweat your onions. Add good pinch of salt, and a small pinch of sugar. Now, grab some baking parchment and tear off a big piece. Lay it directly over the onions, to form a sort-of hat. This is called a cartouche, and it helps to caramelise the onions without them burning. Keep them on a low heat, until they are soft and have a sticky marmalade texture.
They should look like this when they’re done. Not the sexy-iest picture, I know, but trust me they taste gowgews!
Let them cool.
Now in a bowl, whisk the eggs, cream and cheese together. Add salt and pepper, and your cooled onions.
Pour the filling into your tart case…
And bake at 180 for about 25 mins, or until golden…