In­di­vid­ual Caramelised Onion Quiches

Woman's Weekly (UK) - - Cookery -

Serves 4

For the Pas­try:

150g (5oz) whole­meal flour 75g (2½oz) but­ter

For the Fill­ing:

30g (1oz) but­ter

1tbsp light olive oil

450g (1lb) red onions, sliced 1tsp caster sugar

1tbsp freshly chopped thyme, plus sprigs for gar­nish 2 medium free-range eggs 175ml (6fl oz) double cream

1tbsp Di­jon mus­tard

Make the pas­try by blitz­ing 1 the whole­meal flour and but­ter with 2tbsp cold wa­ter. Chill for 20 min, then di­vide into 4, wrap in cling­film and chill again.

Heat oven to 200C/Gas 6, 2

and put in a bak­ing tray to heat. roll out pas­try and line 4 x 12cm (5in) tart cases. Prick with a fork, then bake blind.

Mean­while, melt but­ter in 3

a pan and add oil. Stir in onions and sprin­kle over the sugar. Cook for 20-30 min, stir­ring oc­ca­sion­ally, un­til the onion soft­ens and caramelises. re­move pan from hob and leave onions to cool slightly.

Di­vide onion mix­ture

4 be­tween pas­try cases. Sprin­kle over thyme, and sea­son. Beat eggs with cream and mus­tard, then pour over the fill­ing.

Put tarts on a hot bak­ing 5 tray and cook for 35 min, or un­til fill­ing is set. Trans­fer to a wire rack, leave to cool for a few min­utes, then re­move from tins and cool com­pletely. Serve at room tem­per­a­ture, gar­nished with ex­tra sprigs of fresh thyme.

Per Serv­ing: 693 cals, 51g fat, 33g sat fat, 36g carbs

Sweet and tangy, with a crumbly, whole­meal crust, this is a win­ner!

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