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Click below to download : Pastries - Onion And Anchovy Tart (Format : PDF)
Pastries - Onion And Anchovy Tart
1/2 cup olive oil5 onions thinly sliced
1 clove of garlic
100 g. cheddar cheese grated
4 eggs lightly beaten
1 cup thickened cream
2 teasp. chopped herbs such as thyme, parsley or oregano
23 cm. shortcrust pastry shell, baked blind
60 g. anchovy fillets drained
Heat oil in a heavy based pan, add onion and garlic, cover and cook stirring occasionally over low heat for about 15 minutes or until the onion is very soft and golden but not browned. Remove from heat and drain for 5 minutess to remove excess oil. (Reserve oil for dressings or to toss with vegetables) .
Combine drained onion, cheese, eggs, cream and herbs, mix well season to taste and pour into hot pastry shell.
Slice anchovies into long thin strips and place over the tart into a latice pattern.
Bake at 180C for approx 50 minutess or until tart is set and lightly browned. Cool in tin for 15 minutes before serving.
Serves 6/8
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Your favorite short crust pastry for 18 tartlets 2 tbs. olive oil 4 medium onions sliced thin 1 tbs. sugar Salt Ground black pepper 2 large eggs 3/4 cup milk Roll pastry out to thickness of 1/8 inch. Cut into rounds about 3 1/2 inches across. Grease two regular 12 cup muffin tins (deep tartlet tins) and press each circle into 18 of the cups, pushing pastry halfway up cups. Chill pastry in muffin tins while preparing filling. Heat oil in a large frying pan. Add onions and cook over a medium heat stirring until they
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For the pastry: 1 1/2 cups flour 1/4 lb. sweet butter 1 teaspoon salt 1 hard cooked egg yolk 1 raw egg white 2 Tablespoons sugar 1 teaspoon grated lemon rind Make a crown of the flour on a pastry board. In the center put the softened butter and all other ingredients. With the fingers of one hand, work from flour into the center ingredients, forming the mixture into a paste. As you mix with the fingers, use the heel of the other hand to knead the mixture together. When all the flour is absorbed, roll the
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For the pastry: 1 1/2 cups flour 1/4 lb. sweet butter 1 teaspoon salt 1 hard cooked egg yolk 1 raw egg white 2 Tablespoons sugar 1 teaspoon grated lemon rind Make a crown of the flour on a pastry board. In the center put the softened butter and all other ingredients. With the fingers of one hand, work from flour into the center ingredients, forming the mixture into a paste. As you mix with the fingers, use the heel of the other hand to knead the mixture together. When all the flour is absorbed, roll the
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