THE SUN­DAY COOK Rocket, cheese and onion tart

*** SERVES SIX

The Sunday Telegraph - Sunday - - Front Page -

To make the short­crust pas­try, put the flour into a large bowl and add a pinch of salt.

Add the but­ter and rub it in with your fin­ger­tips un­til the mix­ture re­sem­bles bread­crumbs.

Add 3-4 ta­ble­spoons of cold wa­ter (add it bit by bit, as needed) and use your hands to bring the mix­ture to­gether into a ball of dough. Wrap in cling film and chill for 15 min­utes.

Roll out the pas­try on a lightly floured work sur­face to about 5mm thick and use it to line a 20cm tart tin. Place in the fridge to chill for 30 min­utes.

Pre­heat the oven to 190C/170C fan/gas 5.

Blind bake the pas­try first by plac­ing a cir­cle of bak­ing parch­ment over the pas­try case and fill it with bak­ing beans, rice or dried pasta.

Bake in the oven for 15 min­utes, then re­move the beans and pa­per and bake for an­other 5 min­utes. Re­move from the oven and leave to cool.

Heat the olive oil in a pan and sauté the onions and gar­lic un­til soft and lightly coloured – af­ter a good 10-15 min­utes the onions should be nice and caramelised.

Leave them to cool, then spread them over the pas­try. Whisk the eggs and cream to­gether, then add the rocket and grated cheddar. Sea­son with salt and pep­per.

Spread this over the onions and cook the tart for 25 min­utes. It should be golden brown with a slight wob­ble in the cen­tre. Al­low to cool slightly be­fore serv­ing.

‘I’m not do­ing Dry Jan­uary or Ve­gan­uary – I’m giving my body a break, not swing­ing from one ex­treme to an­other’

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