Owner's manual
18
Caramelised Onion Tart
340g short crust pastry—see recipe included
4 red onions, skinned and halved
4 eggs
200ml milk
120g Gruyere cheese
1 tbsp. oil
Salt and pepper
1. Preheat the oven to 190°C/Gas mark 5.
2. Roll out pastry to t a 20cm quiche n. Place the pastry in the n and push
in to the sides. Trim the pastry around the edge of the n.
3. Cut a circle of greaseproof paper just larger than the n and place on top the
pastry. Pour in baking beans or dried peas/beans and bake in the oven for
10mins. Remove the pastry from the oven, take the greaseproof paper and
baking beans o the pastry then put the pastry back in the oven for a further
5 minutes.
4. Aach the slicing disc onto the drive sha. Skin and halve the onions. Turn
the Mulfunconal Food Processor on to minimum speed and use the food
pusher to guide the onion down the feeder. When all of the onion is sliced,
turn o the Mulfunconal Food Processor.
5. Heat 1 tbsp. of oil in a frying pan. Sauté the onion in the frying pan unl so
and caramelised. Allow to cool slightly then place on the pastry base.
6. Beat together eggs and milk and season well with salt and pepper. Pour over
the onions on the pastry base.
7. Aach the shredding disc to the drive sha. Turn the Mulfunconal Food
Processor on to minimum speed and use the food pusher to guide the
cheese down the feeder. When all of the cheese is grated, turn o the Mul-
funconal Food Processor. Sprinkle the grated cheese over the top of the
tart evenly.