225 grams plain flour
1 egg
1-2 tablespoons cold water
100 grams soft butter
3 medium onions
100 grams smoked or boiled ham
2 tablespoons oil
100 grams Parmesan or Cheddar cheese, grated
2 tablespoons chopped parsley
4 eggs
150 ml double cream
¼ teaspoon salt
Pinch of white pepper

-Sift the flour into a mixing bowl and form a well in the centre.
-Tip the egg and water into the centre, flake the butter round the edge and work all the ingredients together into a dough. Cover in cooking foil and leave to stand in the refrigerator for 1-2 hours.
-Then roll the pastry out on a lightly floured surface and use to line eight 4 inch tartlet cases.
-Prick the bases several times with a fork and bake in a hot oven 220*C for 10 minutes. Leave the tart cases to cool.
-Peel the onions and dice finely, together with the ham.
-Heat the oil and fry the onion until soft, then remove from pan and leave to cool.
-Mix together the onion, ham, grated cheese and parsley and spoon the mixture into the tarts.
-Beat the eggs with the cream, salt and pepper, and pour over the ham and cheese mixture.
-Return the tartlets to the oven, turn the oven to moderately hot 22*C and bake for further 10-12 minutes. Cover with cooking foil if necessary to avoid burning.


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