Recipe: Spring Onion Tart

Quick and easy to make Spring Onion Tart

This Spring Onion Tart is simple to make for lunch or dinner time meal.  We could see this going well with a glass of white and some salad. We got all excited as we took the tart out the oven as it had puffed up and looked astounding.  As is our luck, it soon deflated!

Ingredients

375 g ready-rolled shortcrust pastry
6  eggs
125 ml crème fraîche
75 g mature Cheddar, grated
2 tbsp wholegrain mustard
1 bunch spring onions, washed, trimmed and sliced
1 small handful finely chopped parsley

Method

Preheat the oven to 200ºC.
Unroll the pastry and lift into a quiche tin.
Prick the base all over with a fork.
Place a sheet of baking parchment on top of the pastry.
Fill with baking beans.
Place in the oven and bake for 15 minutes.
Remove from the oven and remove the beans.
In a bowl add the eggs, crème fraîche, grated Cheddar and mustard.
Whisk together, then pour half into the pastry case.
Add the spring onions then pour over the rest of the mixture.
Scatter over the parsley and remaining spring onions.
Bake for 20-25 minutes, until set but still a little wobbly.
Leave the tart to stand for 5 minutes, then slice and munch.

Equipment

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Recipe: Spring Onion Tart

Ingredients

• 375 g ready-rolled shortcrust pastry
• 6  eggs
• 125 ml crème fraîche
• 75 g mature Cheddar, grated
• 2 tbsp wholegrain mustard
• 1 bunch spring onions, washed, trimmed and sliced
• 1 small handful finely chopped parsley

Instructions

1. Preheat the oven to 200ºC.
2. Unroll the pastry and lift into a quiche tin.
3. Prick the base all over with a fork.
4. Place a sheet of baking parchment on top of the pastry.
5. Fill with baking beans.
6. Place in the oven and bake for 15 minutes.
7. Remove from the oven and remove the beans.
8. In a bowl add the eggs, crème fraîche, grated Cheddar and mustard.
9. Whisk together, then pour half into the pastry case.
10. Add the spring onions then pour over the rest of the mixture.
11. Scatter over the parsley and remaining spring onions.
12. Bake for 20-25 minutes, until set but still a little wobbly.
13. Leave the tart to stand for 5 minutes, then slice and munch.

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Or how about a Brie, Onion and Apple Tart?

Glasgow Foodie

Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read.

Can be found with gin or a pint in hand.

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