Ingredients

  • 1 cup (250 ml) cake flour
  • ¾ cup (180ml) semolina
  • 1 tsp (5 ml) salt
  • 1 Tbsp (15 ml) water
  • ½ cup (125 ml) melted butter
  • 2 Tbsp (30 ml) oil
  • 2 cups (500 ml) chopped onion
  • 1 cup (250 ml) spring onion
  • ½ tsp (2.5ml) cayenne pepper
  • ½ tsp (2.5ml) garlic and herb seasoning
  • 4 eggs
  • 1 can (290 g) NESTLÉ Dessert & Cooking Cream
  • ½ tsp (2.5 ml) salt
  • A pinch of sugar
  • White pepper

Method

  • For pastry, grease a 28 cm loose-bottomed tin or 25 cm deep pie dish and preheat oven to 200˚C.
  • Place 1 cup (250 ml) cake flour, ¾ cup (180 ml) semolina and 1 tsp (5 ml) salt in a mixing bowl and combine.
  • Add 1 egg, 1 Tbsp (15 ml) water and ½ cup (125 ml) melted butter and mix until a pastry is formed.
  • Press evenly into the selected dish, pressing out thinly in the corners. Refrigerate while making filling.
  • For filling, place 2 Tbsp (30 ml) oil and 2 cups (500 ml) chopped onion into saucepan and cook gently, stirring from time to time until tender.
  • Add 1 cup (250 ml) spring onion, ½ tsp (2.5 ml) cayenne pepper, ½ tsp (2.5 ml) garlic and herb seasoning, toss with onion and cook a few minutes.
  • Spoon onion mixture into pastry case.
  • Beat together 4 eggs, 1 can (290 g) NESTLÉ Dessert & Cooking Cream, ½ tsp (2.5 ml) salt and a pinch of sugar and pour over onion mixture.
  • Sprinkle with white pepper, place in oven, reduce heat to 180˚C and bake for 25 mins or until set and lightly browned.
  • Cool in the tin at least 10 minutes before removing rim.
  • Cut wedges and serve from the base or cool completely, transfer to a serving platter and reheat 8 -10 minutes at 160˚C before serving. (Crust is delicate and may break while hot.)
  • Optional side dish: cook 12 mini beef or lamb sausages in a greased saucepan until browned and cooked through.
  • Add 24 cherry tomatoes and toss with sausages to heat.
  • Tip: for 12 small tarts, use standard-sized muffin tins and prepare only half the filling.

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