Red Onion Tart
Preparation time: 25 minutes
Cook time: 50 minutes
- 175g (6oz) plain flour
- pinch salt
- 40g (1½oz) butter
- 40g (1½oz) white vegetable fat
- 500g (1lb 2oz) red onions
- 1 tbsp lemon juice
- 4 tbsp Filippo Berio Mild and Light Olive Oil
- 2 tsp chopped fresh rosemary spikes
- 75g (3oz) black olives, pitted and roughly chopped
- 3 medium eggs
- 284 ml carton single cream
- Salt and pepper
- 50g (2oz) Gruyere cheese, grated
To make the pastry, pour the flour and salt into a bowl, add the butter and white vegetable fat and mix until it turns into a fine crumb texture. Add 3 tbsp of cold water and mix with a flat bladed knife until the mixture forms a dough. Gather up and knead lightly on a lightly floured surface until smooth.
Then, roll out the dough into a nice round shape, place inside a pre-greased 23cm (9”) diameter metal quiche tin. Prick the base with a fork and refrigerate for 30 minutes.
Meanwhile, preheat the oven to 200C/400F/gas mark 6. Peel and slice the onions into thin wedges, then place in a large bowl, add lemon juice and toss until coated.
Heat the Mild&Light olive oil in a large frying pan and add the onions, frying gently until softened – about 15 minutes. Stir in the chopped rosemary and let cool.
Cover the dough with greaseproof paper and fill with baking weights or beans, and bake in the oven for 10 minutes or until the edges start to colour. Remove the paper and beans, and continue to bake the crust for another 5 minutes. Remove from oven and reduce the temperature to 180C/350F/gas mark 4.
Sprinkle half of the onions, olives and cheese onto the base of the crust.
Beat the eggs with the cream and season. Pour three quarters into the quiche pan over the onions, then top with the rest of the onions, the remaining egg mixture, olives and cheese.
Bake for about 20 minutes or until lightly golden.