Cheese, Onion and Tomato Tart (Recipe by Annabel Karmel)
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This is a delicious tart and can be served hot or cold. It can be frozen in individual portions for your child and re-heated in the oven. It’s a good addition to your child’s lunch-box. If you prefer, use frozen wholemeal pastry instead of making your own (you’ll need 150g).
Ingredients:
- 100g wholemeal flour
- 1 teaspoon baking powder
- 100g butter or margarine
- 25g finely grated Parmesan cheese
- A pinch of dry mustard
- A pinch of salt
- ½ beaten egg
- 2 tablespoons cold water
- 3 onions, peeled and sliced
- 3 eggs
- 3 tablespoons milk or cream
- A little freshly grated nutmeg
- Salt and freshly ground black pepper
- 175g mature Cheddar cheese, grated
- 4 medium tomatoes, washed and thinly sliced.
To make the pastry, put the flour and baking powder in a bowl an drub in 50g of the butter or margarine until the mixture resembles crumbs. Add the Parmesan, mustard powder and salt. Make a well in the centre, add the beaten egg and water and knead to make a firm dough. Wrap in cling film and put in the fridge for at least 30 minutes.
Pre-head the oven to gas mark 6, (200 degrees C). Roll out the pastry on a lightly floured board and line a greased, 20cm flan tin. Prick the base all over with a fork, line with greaseproof paper, fill with baking beans and bake blind (ie without the filling) for about 10 minutes. Meanwhile to prepare the filling, fry the onions in the remaining butter or margarine over a low heat until soft but not browned. Beat the eggs together with the milk or cream, add a little nutmeg and season lightly with salt and pepper. Stir in the Cheddar cheese.
Lay the onions over the base of the flan, pour over the cheese mixture and arrange the sliced tomatoes on top. Bake for 30 minutes at gas mark 6, 200 degrees C, or until the filling has set. Makes 6 portions.