Recipe : Onion Tomato Tart - Ovo-Lacto

[Guest guest]

This recipe I'm going to post is in approximate measurements because my

friend got it from the chief as he was working. So feel free to modify it.

The friend went to England recently and stayed at a castle (can't remember

which one). This recipe came from the restaurant in the castle.

I loved this tart! It might be too hot to fire up the oven now but try

it when it gets cooler! I included little notes from me! The recipe LOOKS

long but it's very easy to make.

Jane

 

 

Onion Tomato Tart

 

2 onions thinly sliced

Box of frozen chopped spinach, thawed and squeezed dry

Aged cheddar cheese, enough to cover bottom of dish and

some to sprinkle over the top (I didn't use aged cheese,

too expensive for me)

1 sliced tomato

splash of red wine vinegar

1/2 cup (or more) of red wine, enough to cover bottom of

fry pan

2 TBS sugar (next time I think I'll use only 1 1/2 TBS)

1 pie crust

Sesame seeds

Cream mixture - Mix together:

4 to 5 eggs,

1 - 1 1/2 cups of 1/2 & 1/2

salt and pepper

 

 

Sauté sliced onions in olive oil, slowly, until caramelized.

I added the splash of red wine vinegar, red wine and sugar when the onions were

almost ready, I wasn't sure when I needed to add them because the chief said to

caramelize the onions. I didn't want to over cook the onions.

After adding the vinegar, sugar and wine, simmer to reduce the liquid to a

slightly creamy sauce. I probably simmered it for about 10 mins.

Prepare a pie crust. I used the boxed Pillsbury crust that you just add

water to. Press sesame seeds into the bottom of the crust. I didn't toast the

seeds but I bet you'd get a better taste if you toasted them first.

Next, cover bottom of crust with shredded cheddar cheese.

Layer onion mixture, squeezed chopped spinach and last, a layer of sliced

tomatoes.

Pour egg mixture over the veggies and sprinkle cheddar cheese and paprika on

top.

Bake for 35-40 minutes at 375 Cover crust until last 15 minutes.

(Caramelizing the onions with the wine and sugar made it different then other

tarts I've made. It had a wonderful sweetness about it with the onions cooked

this way and the tomatoes fresh off the vine!.)