French Onion Tart ©

Easy and quick to make

4-6 persons

Oven temperature 200.C

40-45 minutes

Ingredients

2 rounds ‘Filo’ pastry from a pack of ‘Krustas’ pastry.

50g butter

450g  thinly sliced onions

Melted butter for pasty brushing

2 eggs lightly beaten

150 ml cream

4 tbs grated parmesan cheese

salt and freshly ground pepper

Sprig parsley for decoration

Method

Pre-heat oven.

1. Butter 20cm diameter pastry case, loose base or oven to table wear. Unwrap Filo pastry and lay 2 layers on pastry case, buttering in between layers, press down into pastry case, trim round overlap to rim of pastry case with scissors, and butter generously again Filo all over, including up the sides.

2. Peel and finely slice onions, place in frying pan together with butter and saute over a medium heat for ten minutes, until onions are quite soft and just lightly browned. Draw pan off heat and allow to cool for five minutes. Lightly beat eggs together with cream and 3 tbs of parmesan, season and mix into onion mixture. Reserve the 4th tbs of parmesan to sprinkle over the top.

3. Pour mixture into pastry case, even out and sprinkle with remaining parmesan.

4. Place in the middle of pre- heated oven, 200. C, and bake for 40-45 minutes, until browned on top. If Filo is beginning to over brown, place tin foil on top to complete the cooking time. The point of a sharp knife inserted into the center of your tart, should come out clean.

5. Serve immediately decorating just before serving with a sprig of parsley.

N.B. Tip: This tart is also excellent made with sliced leeks, or a mixture of the two.

Pre-heat oven to 200.C.

Butter tart case, add first layer of Filo, press into corners, butter and repeat with second layer. Again press well into corners, butter and trim round top of tart dish with scissors.

Slice onions and saute them in butter over a gentle heat for ten minutes, or until just turning a very light brown.

Leave to cool for five minutes.

Add lightly beaten eggs, cream and 3 tbs of parmesan. Season.