Roast Onion and Feta Tart
Source of Recipe
Western Star E-meals Issue 105
List of Ingredients
1 Kg Plain Flour
30g Salt
500g Western Star Butter, cold and cubed into small pieces
1 Egg, lightly beaten
300ml Cold Water
1 Tbsp Olive Oil
30g Western Star Butter
1 Brown Onion, peeled and quartered
1 Spanish Onion, peeled and quartered
6 Spring Onion Bulbs, trimmed
4 Eggs
150ml Creme Fraiche
2 Tbsp Thyme Leaves
Salt and Pepper
100g Fetta
Recipe
In a large bowl, sift the flour and salt together. Add the cold butter, and rub it in with your hands until you have a breadcrumb-like consistency.
Add the egg and the water in one go and fold gently without overworking the dough. Dust with some flour and place in the fridge for 2 hours.
Preheat the oven to 120C. In a large saucepan oven medium heat, add the oil, butter and onions and toss until they are brown but still firm.
Place in an oven tray and roast for 1 1/2 Hours slowly, until very well cooked. Remove from the oven and allow to cool.
Increase the oven to 175C and line a greased 25cm flan dish with the rolled out shortcrust pastry. Place a sheet of greaseproof paper over the case and fill with beans or rice and bake for 15 minutes. Remove the paper and rice. Arrange the roasted onions in the pastry case.
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