It has been a little while since my last post again, so I thought I’d share something different with a savoury recipe to try make up for my absence lately.
This recipe came about due to having left overs & not much else in the cupboards.
All I had to do really was make the pastry, cook the onions, add the gravy, reduce down then assemble and bake!
You can probably find this shortcrust pastry recipe on another post of mine with added sugar for the sweet variety.
Basic shortcrust pastry recipe:
8 oz (225 g) Plain Flour although I use self raising for a more cake like texture.
4 oz margarine although you can use half lard if you prefer.
Cold water to mix about 2 tbsp ( 30 ml)
1. Mix flour and salt in bowl, rub fat in.
2. Cut and stir with a knife, add cold water and mix to make a firm dough.
3. Put dough on a floured surface and lightly knead.
4. I like to chill mine for 30 mins before using but you can just roll out and use as required.
2 Spanish white onions sliced not diced.
Half a pint of bisto beef gravy
1. Fry sliced onions with salt&pepper until soft & translucent.
2. Add a little gravy at a time to the onions and reduce for a couple of minutes before adding more.
3. Once fully reduced leave to cool.
Assembling the tart:
1. Roll out the shortcrust pasty and line 8 small tart tins or 1 large one.
2. Add the cooled onion mixture to tart cases.
3. Bake for 15-20 at 180 degrees Celsius.
4. Wait until cool to remove from tin and serve to snack on at room temperature or reheat for a few minutes to enjoy as part of a main meal with a side salad.
These lush onion Tartlets are so tasty they are barely savoury! Hope you’ve all enjoyed this sweet bake.
Kelly (No tears) Harley