Celery & Onion Tart
This is something different and really quite enjoyable.
Base:
2 cups Plain Flour,
pinch salt
125g butter
Filling:
1 tsp butter,
2 med white onions sliced thinly
3/4 cup shredded low fat tasty cheese
1 cup thinly sliced celery
3 eggs
1/4 tsp dry mustard
salt & pepper to taste
pinch cayenne, pepper & nutmeg
1 cup cream
Base:
Sift flour and salt, cut butter into pieces and rub butter into flour mixture until it resembles crumbs. Add enough cold water to mix to a firm dough. Knead lightly, and form into a ball, wrap in greaseproof paper and chill for 30 mins. Roll out pastry and fit into an ovenproof flan dish approx 26cm (I roll it out on a piece of greaseproof paper and turn it over to put into flan tray and then peel paper off.) prick all over and chill for 10 mins. Put a piece of greaseproof in and use Pie weights or macaroni or rice. Bake in a hot oven 190C for 10-12 mins remove paper and continue cooking in a slow oven 150C for 5 mins. Remove from oven and set aside to cool.
Filling:
Melt butter, add onion and cook over low heat shaking pan frequently without letting it brown,(approx 10 mins) Drain on absorbent paper. When base is cool sprinkle with cheese, then celery, then onion. Beat eggs lightly with mustard, salt, cayenne and nutmeg, add cream and stir well until combined. Carefully pour into the pastry and bake in a moderately hot oven 190c for about 30 mins or until set. Will be golden brown.