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
1 can (290 g) NESTLÉ Dessert & Cooking Cream
½ tsp (2.5 ml) salt
A pinch of sugar
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.