This simple tart is one that everyone, including your gluten-free friends, can enjoy. Serve with a crisp green salad. You will need a non-stick fluted rectangular loose base flan tin, measuring 31cm x 21 cm.
Serves: 12-14
Preparation: 20 minutes
Cooking: 35-40 minutes
Ingredients
● 5 large onions, sliced thinly
● 2 tbsp olive oil or coconut oil (odourless)
● Sea salt and white pepper
● Garlic granules
● 2 tsp honey
● 4 eggs, large
● 2 tsp Dijon honey mustard
● 250g grated cheddar cheese
● 600g gluten-free puff pastry (1½ packets) or if not gluten-free 1 packet of puff pastry (500g)
● Gluten-free brown flour, for rolling (or plain flour if not gluten-free)
Method
● Peel and cut the onions in half, then thinly slice each half.
● Put the olive or coconut oil and sliced onions in a large non-stick frying pan and over a moderate heat, sauté the onions for at least 5-8 minutes until soft and translucent.
● When soft season with sea salt, garlic granules, white pepper and honey. Continue stirring over a moderate heat for another 2-3 minutes, turn off the heat and leave to cool.
● In a large mixing bowl, beat the eggs and season with pepper, sea salt and Dijon honey mustard. Add the grated cheese and sautéed onions to the egg mixture.
● Pre-heat oven to 180°C and roll out the pastry. For best results use a large, lightly floured, clean dry area of work surface. Lightly dust the pastry block and the rolling pin with flour then roll the pastry firmly, always away from you, for 2-3 rolls. Turn the dough a quarter turn then repeat, dusting with flour again if necessary.
● Continue rolling out and turning the pastry until the pastry is big enough to cover the sides and base of the tin.
● Carefully pick it up rolling around the rolling pin and place it in the tin. Gently press it into the base and sides of the tin, trim the excess and prick the base with a fork. Fill with the onion and cheese mixture.
● Bake in the preheated oven for 35-40 minutes until set and lightly golden. Place on a cooling rack for 10-20 minutes before serving.
