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Short Crust Pastry
250gm plain flour
180gm-unsalted butter (small cubes)
Salt & pepper
¼ cold water
Tart filling
1 kg thinly sliced white onion
3 tbsp butter
1 tbsp plain flour
3 eggs
100 ml sour cream
100gm grated Black Label cheddar cheese
¼ cup Italian parsley
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Short Crust Pastry Method
Sift flour into mixing bowl then toss in butter. Cut or rub butter into flour so it resembles breadcrumbs. Make a well in the middle pour in water and gently work into a pastry. Allow the pastry to rest 20 minutes before using. As an alternative, you could use blind baked or eready to gof short or puff pastry.
Tart filling Method
Slowly cook onion in butter for 25 minutes or until golden brown remove and drain well. Stir in flour off the heat. Beat eggs, sour cream, cheese and parsley then pour into pastry case then bake to the above time and temperature. Serve warm with a spinach and bacon salad.
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