Tomato, onion & cheese tart

    1 hour 30 minutes

    A rectangular tart looks stylish and cuts into neat squares for serving.

    1 person made this

    Serves: 6 

    • 2 cups plain flour
    • Salt and freshly ground black pepper
    • 125 g butter
    • About 3 tablespoons cold water
    • 1 tablespoon vegetable oil
    • 2 small onions, peeled and coarsely chopped
    • 3/4 cup crumbled or coarsely grated Lancashire cheese, or other sharp, crumbly cheese
    • 3/4 cup coarsely grated Red Leicester cheese, or other mellow, firm cheese
    • 1/2 cup coarsely grated Gruyère cheese
    • 1/2 cup finely grated fresh Parmesan cheese
    • 2 tablespoons coarsely snipped chives
    • 4 eggs
    • 1 1/4 cups milk
    • 2–3 medium, firm tomatoes, sliced

    Preparation:40min  ›  Cook:50min  ›  Ready in:1hour30min 

    1. Preheat the oven to 220°C. Sift the flour and a pinch of salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Mix in enough water to make a firm dough. Roll out the dough on a lightly floured surface to an oblong a bit larger than a 28 x 18 x 4 cm loose-bottomed tart tin. Line the tin with the dough and trim the edges, leaving about 1 cm above the top of the tin. Fold over the excess dough and press lightly with your fingertips to make a rim. Line the pastry case with crumpled greaseproof paper, fill with baking beans and bake blind for 10 minutes.
    2. Meanwhile, heat the oil in a small pan and cook the chopped onions on low heat for about 10 minutes, or until soft and golden brown. Take the tart case out of the oven, remove the paper and baking beans and reduce the oven temperature to 180°C.
    3. Spread the onions evenly over the bottom of the pastry case. Combine the four cheeses and the snipped chives and spread over the onions. Beat the eggs and milk together and season with salt and pepper. Pour the liquid over the cheese and chive mixture and decorate the top with tomato slices.
    4. Bake the filled tart in the centre of the oven for 35–40 minutes, or until the pastry is golden brown and the filling is lightly set. Serve the tart warm, cut in squares.

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