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Ingredientes
- vegetarian parmesan pastry:
- 225 gm plain flour
- 1/4 tsp salt
- 1 tsp english mustard pwdr
- 100 gm butter cut into small pcs
- 75 gm parmesan. grated
- 1 lrg egg beaten
- 2 Tbsp. extra virgin olive oil
- 2 lrg spanish onions finely sliced
- 2 clv garlic crushed
- 225 gm gruyere cheese grated
- 2 lrg handfuls of rocket (about 300g) stalks removed leaves coarsely minced
- 4 x Large eggs
- 600 ml single cream
- 1 x salt and freshly grnd black pepper
Direcciones
- First make the pastry.
- Measure the flour salt mustard and butter into the processor or possibly a bowl and process or possibly rub in till the mix resembles fine breadcrumbs.
- Add in the parmesan and the beaten egg and mix again just as long as it takes for the ingredients to come together.
- Refrigeratefor 30 min wrapped in clingfilm.
- Heat the oil in a large non stick frying pan and cook the onion on the boiling plate fur a few min.
- Cover transfer to the simmering oven and leave for 15 to 20 min till soft.
- Return to the boiling plate with the garlic for a few min to caramelise.
- Cold.
- Roll the pastry thinly on a lightly floured work surface and use to line a 280mm deep loosebottomed round flan tin.
- Refrigerateif time allows.
- Spoon the cooled onion into the flan case then add in the grated cheese and roughly minced rocket.
- Beat the Large eggs and add in the cream and seasoning.
- Pour into the flan case.
- Cook on the floor of the roasting oven for about 20 min till the pastry is brown then put on the grid shelf on the floor of the roasting oven for a further 10 or possibly 15 min till the filling is just set and golden brown all over.
- If the top is becoming too brown slide in the cool plain shelf on the second set of runners.
- The tart case here is made of a wonderful thin cheese pastry and the filling is a classic onion and cheese mix with the addition of the salad leaf of the moment rocket. You can use a 500g packet of bought shortcrust pastry if time is short.
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 10 servings | |
| Calories 470 | |
| Calories from Fat 306 | 65% |
| Total Fat 34.78g | 43% |
| Saturated Fat 19.19g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 367mg | 15% |
| Potassium 205mg | 6% |
| Total Carbs 22.79g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.66g | 1% |
| Protein 17.16g | 27% |
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