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Shallot, Onion and Chive Tart

A creamy savoury tart featuring three types of alliums, wholegrain mustard, and a quick homemade shortcrust pastry.

Baking Vegetarian Pastry Onions Tart

Estimated Nutrition

Calories

1113.2

kcal / serving

4452.8 kcal total

Carbs

49.1g

per serving

196.2 g total

Fat

93.1g

per serving

372.5 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

1.5

tbsp

Dairy

cut into 1cm dice

piece

free-range

piece

Egg Yolks

free-range

200

Double Cream

GrainsCereals

225

Plain Flour

plus extra for dusting

NutsSeeds

pinch

Salt

tbsp

Chives

chopped

piece

White Pepper

to taste

OilsFats

Lard

cut into 1cm dice

Sunflower Oil

Vegetables

piece

Banana Shallots

thinly sliced

piece

Onion

thinly sliced

Method

Pulse flour, salt, butter, and lard in a food processor until the mixture resembles fine breadcrumbs.

Add 3 to 4 tablespoons of cold water gradually until the dough forms clumps.

Knead dough briefly on a floured surface, wrap in cling film, and chill for 30 minutes.

Sauté shallots and onions in melted butter and oil for 20 minutes until soft and golden.

Season the onion mixture and let it cool completely.

Preheat oven to 200°C.

Roll pastry to 3mm thickness and line a 23cm tart tin, leaving excess over the edge.

Line pastry with parchment and baking beans, then bake blind for 15 minutes.

Remove beans and parchment, then bake for another 8 minutes until dry.

Trim excess pastry edges and patch any cracks with reserved raw dough.

Whisk eggs, yolks, cream, mustard, and chives together, then stir in the onions.

Pour filling into the case and bake for 25 to 30 minutes until set.

made with
a toodle. project