Carey says: “Not only is this uber tasty tart a perfectly substantial (if not decadent) meatless meal, it is also a great “throw together” pantry dish. All the ingredients you need will be right at home in your kitchen. No need for exhausting grocery shopping after work! This tart is sooo flavoursome from the onions that have been sautéed in butter until yummy ’n soft and it has ALOT of cheese(mature cheddar, but you can use a combination of Gruyère, Pecorino, blue cheese, goats, etc.). I have to mention that the cheese pastry is so easy(of course), although, you can always go out and buy frozen shortcrust or puff pastry if making your own does not appeal to you. Delicious with a salad of peppery rocket and ripe rosa tomatoes doused with grassy olive oil. Perfection in its simplicity.”
Winning Cheese & Onion Tart
Makes 1 medium quiche
You will need:
For the pastry
250 ml (1 cup) cake flour
3 ml (1/2 tsp) baking powder
pinch of salt
50 g cold butter
125 ml (1/2 cup) grated cheddar(optional)
1 egg yolk
+- 45 ml (3 tbs) cold water
Sieve the dry ingredients together into a bowl.
Grate the butter into the bowl and rub into the flour to form fine crumbs. Add the cheese.
Combine the egg and water and slowly add to the mixture using a knife to combine/cut in. It should from a ball of dough. Flatten slightly, wrap with clingfilm and refrigerate for 20 minutes (this gives you time the prep the filling).
50 g salted butter
2 cloves garlic, crushed(optional)
3 onions, sliced
2 ml (1/2 tsp) freshly ground nutmeg
a handful of chopped flat leaf parsley(optional)
100 ml milk
100 ml cream(or milk)
2 large eggs
375 ml (cup and a half) grated cheese of your choice
salt and pepper
Saute the garlic and onions gently in the butter until golden and soft. Stir in the nutmeg and parsley and set aside to cool slightly.
Beat the milk, cream and eggs together in a medium mixing bowl. Add the cooked onions as well as the cheese. Season well.
Preheat the oven to 180 degrees celcius.
Roll the pastry out and line into a greased tart or pie dish. Prick a few holes at the bottom(don’t if using a loose bottomed tin).
Pour the filling into the pastry lined dish and bake for 30 minutes – 40 minutes( until set and golden).
For a crustless cheese and onion tart, grease the pie dish and lightly dust with cake flour before adding the filling.
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Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker. I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.
When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.
After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.). In my final year, I graduated with 8 distinctions and achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”
Do follow her on her website – http://bitsofcarey.co.za