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
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
Food is an important part of a balanced diet. |
| Anonymous |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This Recipe for Oat & Onion Tarts is one of thousands in the Recipes-to-go Dessert Cookbook.
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
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What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
Herb Tip |
This is a recipe for Oat & Onion Tarts from the recipe cookbook of Recipes-to-go (Dessert)
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
*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
Oat & Onion Tarts Recipe brought to you by Recipes To-Go