Oat & Onion Tarts Recipe

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Oat & Onion Tarts Ingredients

FOR THE PASTRY

5 oz oat flakes (rolled oats) *
2 1/2 oz wholemeal flour
2 1/2 oz plain white flour
2 1/2 oz butter
2 1/2 oz lard
2 1/2 tbsp freshly grated parmesan
1 paprika & cayenne pepper

FOR THE FILLING

1 lb onions
1/4 pt soured cream
2 1/2 oz butter
2 1/2 oz cheddar cheese
1 whole egg
1 egg yolk

A Recipe for
Oat & Onion Tarts

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Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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This is a recipe for Oat & Onion Tarts from the recipe cookbook of Recipes-to-go (Dessert)

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher

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Oat & Onion Tarts

My wife dresses to kill. She cooks the same way.
Henry Youngman

Oat & Onion Tarts Directions

*Note: Medium oatmeal may be used instead of oat flakes if preferred.

Mix the oats, flours, cheese and a pinch each of salt, paprika and
cayenne. Cut then rub in the fat, bind with water and leave out to
rest.

Peel, quarter and slice the onions wafer thin. Turn them in melted
butter, cover and leave to sweat over very gentle heat for 20 minutes
or so until meltingly tender, just stirring occasionally.

This pastry is rather difficult to handle so it is best to divide it
in half and roll out in two batches. Keep the other half covered
meanwhile. Use the pastry to line little mincepie tins (or individual
4-inch fluted flan tins if you prefer). Don't worry too much if the
pastry tears; patch it together by pressing it with your fingertips.
Blind bake on a pre-heated baking sheet at 400 F (200 C) gas mark 6,
allowing 12 minutes with greaseproof paper and beans, then 12 minutes
without the lining.

When the onions are beautifully soft, remove the lid and cook over
increased heat for several minutes until they are a rich golden brown.
Season generously with salt and black pepper, add a dash of cayenne
and paprika and mix well. Then tip the contents of the pan into a
sieve placed over a bowl to drain off the buttery juices and to cool
the onions slightly. When the pastry cases are cooked, beat the eggs
with the soured cream, add onions and check seasoning. Spoon the
mixture into the tarts, sprinkle the grated cheese on top and bake at
400 F (200 C) gas mark 6 for 20-25 minutes until the filling is
deliciously puffed up and golden.

Source: Philippa Davenport in "Country Living" (British), February
1988. Typed for you by Karen Mintzias

Serves: 24

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