French Onion Tart

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* Exported from MasterCook *

 

French Onion Tart

 

Recipe By :

Serving Size : 4 Preparation Time :0:30

Categories : Baking Cheese

Pies & Tarts Savoury

Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsps olive oil

4 lg onions -- thinly sliced

2 tbsps white wine vinegar

2 tbsps light muscovado sugar

salt and pepper

flour -- for sprinkling

500 g frozen puff pastry -- defrosted

140 g Cheddar cheese -- grated

beaten egg or milk -- to glaze

green salad -- to serve

 

Preheat the oven to 200ºC/400ºF/gas 6. Heat the olive oil in a large frying

pan, then fry the sliced onions for about 10 minutes, stirring occasionally,

until they are softened. Stir in the white wine vinegar and the muscovado

sugar, then increase the heat and cool, stirring frequently, for a further 4-5

minutes until the onions turn a deep caramel colour. Season with salt and

pepper and set aside to allow to cool slightly.

 

On a lightly floured surface, roll out the pastry to a 35 cm circle, then

transfer it to a baking sheet - it may flop over the edges slightly. Sprinkle

half the grated Cheddar over the pastry, leaving a 6 cm border around the edge,

then spoon the caramelized onions over the cheese.

 

Fold the uncovered pastry edges over the filling - aim for a home-made rustic

look - and brush the rim with beaten egg or milk. Sprinkle the remaining cheese

over the pastry and a little over the onions.

 

Bake for about 20-25 minutes until the pastry is puffed and golden.

 

Serve cut into wedges with a green salad.

 

Cuisine:

" French "

Source:

" Vital Vegetables (recipes from BBC Good Food magazine) "

Copyright:

" The contributors 1999 "

T(Cooking Time):

" 0:45 "

 

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Per Serving (excluding unknown items): 243 Calories; 19g Fat (67.2% calories

from fat); 10g Protein; 10g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol;

221mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other

Carbohydrates.

 

NOTES : No fussing about with baking tins here - this tart is cooked on a baking

sheet with the filling piled on top.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0