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Note: before you start set you oven to 160°c
Method:
The Pastry
Place the flour and salt into a large bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Add the water and egg, mix to form the dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
The Filling
Place a medium size saucepan on a low heat. Add the oil, red onions and seasoning. Sweat down with a lid on, stir regularly to ensure that the onions do not caramelise or colour. Remove from the heat when soft and tender (10-15 minutes) drain any liquid. Place the sweated onions in a large mixing bowl and allow them to cool. Crack the eggs into a separate bowl and gently whisk, add the cream, mix and season. Add the cheddar and spring onions. Pour over the sweated red onions and mix well. Cover with cling film and allow to stand at room temperature whilst you prepare the tart case.
The Tart
Remove the pastry from the fridge and roll out on a lightly floured surface. Line the tart case and then chill for 5 minutes. Once chilled trim the excess pastry around the tart and line with baking paper and baking beans, Place in the oven and bake until golden (normally 15 minutes). Remove from the oven then take out the baking beans and baking paper. Place the tart case back in the oven and then pour in the filling. Bake for around 45 minutes, turning after 20 minutes to ensure an even cook. When the tart is nicely golden on top and set remove from the oven and allow the tart to cool for 5 minutes. Now remove the tart from the case to prevent it sweating. Place on a cooling rack for a further 25 minutes.
Once the tart is cooled serve as desire.
Method for the bahjis: