Oat & onion tarts
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Oat & onion tarts
  Onion    Tarts    British    Oats  
Last updated 6/12/2012 12:45:08 AM. Recipe ID 4806. Report a problem with this recipe.
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      Title: Oat & onion tarts
 Categories: Main dish, British
      Yield: 24 Servings
 
MMMMM-----------------------FOR THE PASTRY----------------------------
      5 oz Oat flakes (rolled oats) *
  2 1/2 oz Wholemeal flour
  2 1/2 oz Plain white flour
  2 1/2 oz Butter
  2 1/2 oz Lard
  2 1/2 tb Freshly grated Parmesan
           Paprika & cayenne pepper

MMMMM----------------------FOR THE FILLING---------------------------
      1 lb Onions
    1/4 pt Soured cream
  2 1/2 oz Butter
  2 1/2 oz Cheddar cheese
      1    Whole egg
      1    Egg yolk
 
  *Note: Medium oatmeal may be used instead of oat flakes if preferred.
  
  Mix the oats, flours, cheese and a pinch each of salt, paprika and
  cayenne. Cut then rub in the fat, bind with water and leave out to
  rest.
  
  Peel, quarter and slice the onions wafer thin.  Turn them in melted
  butter, cover and leave to sweat over very gentle heat for 20 minutes
  or so until meltingly tender, just stirring occasionally.
  
  This pastry is rather difficult to handle so it is best to divide it
  in half and roll out in two batches.  Keep the other half covered
  meanwhile. Use the pastry to line little mincepie tins (or individual
  4-inch fluted flan tins if you prefer).  Don't worry too much if the
  pastry tears; patch it together by pressing it with your fingertips.
  Blind bake on a pre-heated baking sheet at 400 F (200 C) gas mark 6,
  allowing 12 minutes with greaseproof paper and beans, then 12 minutes
  without the lining.
  
  When the onions are beautifully soft, remove the lid and cook over
  increased heat for several minutes until they are a rich golden brown.
  Season generously with salt and black pepper, add a dash of cayenne
  and paprika and mix well.  Then tip the contents of the pan into a
  sieve placed over a bowl to drain off the buttery juices and to cool
  the onions slightly.  When the pastry cases are cooked, beat the eggs
  with the soured cream, add onions and check seasoning.  Spoon the
  mixture into the tarts, sprinkle the grated cheese on top and bake at
  400 F (200 C) gas mark 6 for 20-25 minutes until the filling is
  deliciously puffed up and golden.
  




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Recipe ID 4806 (Apr 03, 2005)

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