Pink Onion Tart
Serves: 8
Ready in: 30 to 60 mins
Cost Cutting Eco Friendly Freezes Well
“The pretty pink onions twinned with the melted cheese make this delicious tart perfect on an autumn evening. Serve with a beetroot salad for comfort food at its best”
Ingredients:
225g ready-rolled shortcrust pastry600g Rosanna pink onions, thinly sliced
2 tbsp olive oil
3 free-range eggs, beaten
125ml semi-skimmed milk
75g vegetarian mature Cheddar, grated
salt and pepper, to season
method:
- Preheat the oven to 200C/400F/Gas 6. Grease a 25cm metal loose-bottomed tart tin. Line the tin with the shortcrust pastry and prick the bottom with a fork.
- Fry the onions in the olive oil for 5-6 minutes until they are soft then spread them evenly over the pastry.
- Season the beaten eggs with salt and pepper, add the milk and pour over the onions. Scatter the Cheddar over the tart ensuring that it is evenly distributed.
- Bake for 20-25 minutes until the filling has set and the top is golden brown.
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