Pink Onion Tart
“The pretty pink onions twinned with the melted cheese make this delicious tart perfect on an autumn evening. Serve with a beetroot salad for comfort food at its best”
- Serves:
- 8
- Ready in:
- 30 to 60 mins
Method
- 1
Preheat the oven to 200C/400F/Gas 6. Grease a 25cm metal loose-bottomed tart tin. Line the tin with the shortcrust pastry and prick the bottom with a fork.
- 2
Fry the onions in the olive oil for 5-6 minutes until they are soft then spread them evenly over the pastry.
- 3
Season the beaten eggs with salt and pepper, add the milk and pour over the onions. Scatter the Cheddar over the tart ensuring that it is evenly distributed.
- 4
Bake for 20-25 minutes until the filling has set and the top is golden brown.
PER SERVING: 16.9g FAT (Excluding extras)
Pink Onion Tart was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
Preheat the oven to 200C/400F/Gas 6. Grease a 25cm metal loose-bottomed tart tin. Line the tin with the shortcrust pastry and prick the bottom with a fork.
- 2
Fry the onions in the olive oil for 5-6 minutes until they are soft then spread them evenly over the pastry.
- 3
Season the beaten eggs with salt and pepper, add the milk and pour over the onions. Scatter the Cheddar over the tart ensuring that it is evenly distributed.
- 4
Bake for 20-25 minutes until the filling has set and the top is golden brown.
PER SERVING: 16.9g FAT (Excluding extras)
“The pretty pink onions twinned with the melted cheese make this delicious tart perfect on an autumn evening. Serve with a beetroot salad for comfort food at its best”
Pink Onion Tart was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
