{"id":5042,"date":"2018-09-29T23:49:06","date_gmt":"2018-09-29T22:49:06","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=5042"},"modified":"2018-09-29T23:49:06","modified_gmt":"2018-09-29T22:49:06","slug":"caramelised-onion-tart-vegetarian","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=5042","title":{"rendered":"Caramelised Onion Tart [vegetarian]"},"content":{"rendered":"

\n\tCaramelised Onion Tart <\/strong>[vegetarian]<\/span>\n<\/p>\n

\n\t375g ready rolled shortcrust pastry<\/span>\n<\/p>\n

\n\t500g onions, finely slice<\/span>\n<\/p>\n

\n\t3 tbsp. olive oil<\/span>\n<\/p>\n

\n\tfew sprigs of fresh thyme, leaves only<\/span>\n<\/p>\n

\n\t3 eggs<\/span>\n<\/p>\n

\n\t300ml milk 100g ready grated emmental cheese<\/span>\n<\/p>\n

\n\tHeat oven to 190C\/fan. Pre-warm a baking tray. Prepare a 23cm fluted flan tin. Roll out the pastry and line the tin. Chill for 10 mins. Blind bake for 10 mins, remove from the oven, remove baking beads and bake for a further 5 mins. until light golden. In a large frying pan add the oil and cook the onions until starting to soften, add the thyme and salt and fresh pepper. Cook slowly for a further 15 mins, until the onions are soft and tinged brown. In a separate bowl, beat the eggs, beat in the milk and half of the cheese and some fresh pepper. Spread the onions over the flan case and pour over the egg mix. Sprinkle over the remaining cheese and bake on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry is crisp. Serve hot with buttered new potatoes and green vegetables.<\/span>\n<\/p>\n

\n\t \n<\/p>\n

\n
\n

\n\t <\/p>\n","protected":false},"excerpt":{"rendered":"

Caramelised Onion Tart [vegetarian] 375g ready rolled shortcrust pastry 500g onions, finely slice 3 tbsp. olive oil few sprigs of fresh thyme, leaves only 3 eggs 300ml milk 100g ready grated emmental cheese Heat oven to 190C\/fan. Pre-warm a baking tray. Prepare a 23cm fluted flan tin. Roll out the pastry and line the tin. Chill for 10 mins. Blind […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1jk","jetpack-related-posts":[{"id":12092,"url":"http:\/\/wenvoe.org.uk\/?p=12092","url_meta":{"origin":5042,"position":0},"title":"Stem Ginger and Treacle Tart","author":"Alan Williams","date":"6th August 2022","format":false,"excerpt":"Stem Ginger and Treacle Tart 375g pack sweet shortcrust pastry a little flour for dusting 750g golden syrup 225g breadcrumbs zest and juice of 1 lemon 11\/2 tsp ground ginger 3 large eggs 6 - 8 balls stem ginger, thinly sliced Roll out the pastry and line a prepared 23cm\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15453,"url":"http:\/\/wenvoe.org.uk\/?p=15453","url_meta":{"origin":5042,"position":1},"title":"Crispy Filo Tart with Seasonal Veg","author":"Alan Williams","date":"3rd May 2025","format":false,"excerpt":"May is blooming marvellous!! 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