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Caramelised Onion Tart
Ingredients
• 340g short crust pastry
• 4 red onions, skinned and halved
• 4 eggs
• 200ml milk
Method
1. Preheat the oven to 190°C/Gas mark 5.
2. Roll out pastry to fit a 20cm quiche tin. Place the pastry in the tin and push in to
the sides. Trim the pastry around the edge of the tin.
3. Cut a circle of greaseproof paper just larger than the tin and place on top the
pastry. Pour in baking beans or dried peas/beans and bake in the oven for
10mins. Remove the pastry from the oven, take the greaseproof paper and
baking beans off the pastry then put the pastry back in the oven for a further 5
minutes.
4. Attach the thick slicing disc (c) onto the drive shaft. Skin and halve the onions.
Turn the Multifunctional Food Processor on to minimum speed and use the food
pusher to guide the onion down the feed tube. When all of the onion is sliced,
turn off the Multifunctional Food Processor.
5. Heat 1 tbsp. of oil in a frying pan. Sauté the onion in the frying pan until soft and
caramelised. Allow to cool slightly then place on the pastry base.
6. Beat together eggs and milk and season well with salt and pepper. Pour over
the onions on the pastry base.
7. Attach the fine shredding disc (b) to the drive shaft. Turn the Multifunctional
Food Processor on to minimum speed and use the food pusher to guide the
cheese down the feeder.
Multifunctional Food Processor. Sprinkle the grated cheese over the top of the
tart evenly.
8. Place in the oven for 35-40 minutes until the cheese is golden brown and the
filling is firm.
All manuals and user guides at all-guides.com
• 120g Gruyere cheese
• 1 tbsp. oil
• Salt and pepper
When all of the cheese is grated, turn off the
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Attachment: Cutting discs
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