Kung Hei Fat Choi everyone! Welcome to the New Year of the Goat!
Would you look at this beauty?!! I feel like I’ve outdone myself with this glory! wipes brow, takes a bow, adjusts halo, walks off to applause
Today was exciting. I had a photoshoot with Elizabeth of Lumo Photography for something exciting coming soon (cannot be disclosed yet) so I decided to make the most of the grizzly weather and make something comforting and sunny. I love quiche. It’s hard to find anyone who doesn’t like it. It’s like sunshine in a pie dish.
As I type, the air in my flat is heady with the pungence of baking blue cheese. I realise blue cheese is an acquired taste for many of you but this smell is my idea of heaven. I LOVE blue cheese, and since I’ve been tearing apart chunks of it with my fingers for my tart, I’ve been sniffing my fingers like a filthy thing.
Anyway, so, back to my point. I’ve called this Onion Tart as it is predominantly onions, rather than blue cheese, the cheese is entirely optional. I made a mini tart for my kid that only has ham, cream cheese and onion in.
This tart is inspired by my French neighbour and friend, Sandrine, who made this at her last party a few weeks ago. I adored it but was rather shy about asking for the recipe.
I do know she put a shed-load of onions in.
As I researched this recipe, quite a lot of them recommended using up to 7 onions (for a 9 inch tart tin) which I find is rather excessive. I used 3, for a (7 inch tin) which was PLENTY. There was enough for a couple of large spoonfuls in a second tart for J.
Again, make your own short crust pastry if you can. It barely takes any time and there are countless easy recipes on the web. I’m lazy, I already had store bought in my fridge.
The quantities given here are enough for 1 7″ tart and an extra 4-5″ tart for a child. Or hobbit.
Extra fillings : chopped ham, bacon, cheddar, cherry tomatoes, olives, sundried tomatoes,
ONION & BLUE CHEESE QUICHE
- 1 pack of shortcrust pastry
- 25gms of butter
- 3 onions
- 1 tablespoon of sweet Dijon mustard
- 5 eggs
- 1/2 cup of cream or sour cream
- as much extra filling as you’d like
1. Thinly slice the onions or chop fine. Fry in the butter on a low medium heat for 20-25 mins until sticky brown and caramelised. Leave to cool.
2. Preheat your oven to 180C / 350F / Gas Mark 4, and then prepare your pastry. Roll it out large enough to cover the base of your tin. It should be around 5mm thick. Grease your tins.
3. Place the pastry in the tin, prick the base with a fork and trim the edges. With the offcuts of pastry, knead them again and roll it out for the second tin. Blind bake the pastry by lining the the pastry with baking paper and pouring in baking beads or uncooked rice and placing in the oven for 10 mins.
4. Take out the baking beads and discard the baking paper / uncooked rice, then bake uncovered for another 10 mins to crisp the base of the tart.
5. Spread the mustard on the base of the pastry and top with onions.
6. Mix the eggs and cream together and season with salt and pepper, then pour over the tarts. Sprinkle with cheese (optional).
7. Bake for 30-40 minutes until set and golden brown. Serve in wedges with a good helping of salad.
If you do not love autumn, after all the sticky ripeness of a Hong Kong summer, we can never be friends! The fresh breezes and the gentle lightness of the sun feel so welcome. No mosquitoes, no airconditioning… BLISS. Read more
Today I had one of my favourite kind of days… Archery + food!