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Categories:
flour butter water olive oil red onions shallots sugar goat cheese egg egg yolks cream milk salt fresh ground black pepper oregano
Viewed: 67 - Published at: 9 years agoIngredients
- 300 g plain flour
- 150 g butter, softened
- 1 -2 tablespoon water
- 2 tablespoons olive oil
- 750 g red onions, finely sliced
- 4 -6 shallots, finely sliced
- 1 teaspoon sugar
- 150 g goat cheese, preferably a mild variety
- 1 egg
- 3 egg yolks
- 100 ml double cream
- 100 ml milk
- 1 -2 teaspoon salt
- 1 -2 teaspoon fresh ground black pepper
- 1 -2 teaspoon oregano, finely chopped (optional)
Method
- Sift the flower and 1/2 tsp of salt into a bowl.
- Add the butter and with you fingers rub the butter into the flower until absorbed.
- Add water to form a thick but workable dough.
- Cover the pastry in cling film and chill in the fridge for about 30 minutes.
- On a lightly flowered surface roll out the pastry finely and cover a 28 cm flan dish.
- Prick the base a couple of times with the fork and bake blind in a preheated oven (200 C, 400 F or Gas Mark 6) for about 15-20 minutes.
- While the pastry is baking heat oil in a frying pan.
- Fry the onions and shallots on a gentle heat until soft and starting to colour, around 15-20 minutes.
- Add the sugar and salt to taste and mix well.
- At this stage you can also mix in herbs if required.
- Pace the onions into the part-paked pastry case and top with goat's cheese (if you have a hard variety you'll need to cut it into chunks otherwise you can just spoon it on) and black pepper.
- Beat the egg, yolks, cream and milk together and pour the mixture over the onions and goat's cheese.
- Bake in a preheated oven (200 C, 400 F or Gas Mark 6) until the filling has set, approximately 25-40 minutes.
