R e d O n i o n Ta r t
Serves 6-8
I n g re d i e n t s
Pa s t r y :
175g /6oz plain flour
pinch salt
40g/11⁄2oz butter
40g/11⁄2oz white vegetable fat
Filling:
500g /1lb 2oz red onions
1 tbsp lemon juice
60ml / 4 tbsp Filippo Berio
Mild and Light Olive Oil
2 tsp fresh rosemary spikes, chopped
75g / 3oz black olives, pitted and
roughly chopped
3 medium eggs
284 ml carton single cream
Salt and pepper
50g / 2oz Gruyere cheese, grated
Preparation time: 25 minutes
Cooking time: 50 minutes
Method
1. To make the pastry, put the flour and salt into a bowl, add the fats and rub in
to make a fine crumb texture.Add 3 tbsp cold water and mix with a flat bladed
knife until the mixture forms a dough. Gather up and knead lightly until smooth
on a lightly floured work-surface.
2. Roll out, keeping a nice round shape, to line a 23cm (9”) diameter metal quiche
tin, pricking the base with a fork. Place in the refrigerator for 30 minutes.
3. Meanwhile, peel the onions and slice into thin wedges, then place into a large
bowl.Add the lemon juice and toss together. Heat the oven to 200°C/Fan 180°C/
400°F or Gas Mark 6.
4. Heat the olive oil in a large frying pan, add the onions and fry very gently for
15 minutes or until softened, stir in the rosemary and allow to cool.
5. Line the pastry case with greaseproof paper and fill with baking beans, then
bake for 10 minutes until beginning to colour around the edge. Remove the
paper and beans and bake for a further 5 minutes. Remove from the oven
and reduce the temperature to 180°C/Fan 160°C/350°F/Gas Mark 4.
All recipes and images are © Filippo Berio UK
6. Place half of the onions into the flan case and spread evenly then scatter over
half of the olives and half of the cheese.
7. Beat the eggs with the cream, and season. Pour three quarters over the onions
then top with the rest of the onions, remaining egg mixture, olives and cheese.
Bake for about 20 minutes, or until lightly golden.
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