Little cheesy onion tarts

Onion tarts - fresh from the ovenI can’t tell which magazine I ripped this out of any more – I’ve had it for years and it always gets dusted off for special occasions. They are lovely warm or cold and perfect with a drink or two.

They make a great starter or lunch with a big green salad and I guess you could always make one big one rather than lots of little ones for a main.

I always used shop bought shortcrust pastry – but if you want to make your own, here’s Delia.

Start by chopping about a pound of onions. Start frying them in a wide pan with a lid in little melted butter and a good pinch of salt. Cook with the lid on for half and hour, then a further half an hour with the lid off until they have absorbed all the liquid and are sweet and golden.

Beat together one whole egg and the yolk of a second and to that mixture add 150ml of  double cream. Season and add a good grating of nutmeg.

Preheat the oven to 190 degC. Cut out the pastry to fill a mince pie tray tin – there should be enough to make about 18.

Mix the egg/cream into the onions and divide this between the pastry cases. Sprinkle each one with grated gruyere, strong cheddar or parmesan. Or all three.

Onion tarts - fresh from the oven

Bake them for 25 minutes until they’re all puffed up and golden brown. Get them out and let them cool on a rack before serving. They reheat well in about 10 mins in a hot oven and are good to freeze too.

Onion tarts - fresh from the oven

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Categories: Student, Summer, Veggie, Weekend, Winter

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