Oat & Onion Tarts Recipe




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


sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Oat & Onion Tarts

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.







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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