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Onion Tart with Italian Style Potatoes and Dressed Green Salad
This recipe is provided by Theresa Storey, The Green Apron (stall number 45 at the Milk market)
I love this onion tart .We spent some time last summer playing with the recipe and we think we now have a great, simple, fairly fast and very tasty recipe. Even picky kids love it.
Ingredients
3 medium sized locally grown onions from Cecil Gallagher’s farm stall, sliced.
1 tablespoon Real Olive Co olive oil
1 tablespoon Green Apron Crunchy Honey Mustard
2 tablespoons grated Kilshanny Plain Cheese
1 of Bernie Conway’s free range eggs and an equal amount of milk beaten together
Salt and pepper to taste
Pastry for one 9 in tart crust
Instructions
Line a 9 inch pie or tart pan with the pastry and bake at 180 deg for 10 mins until slightly golden. Remove from the oven and leave to side.
While the pastry is baking cook up the onions in the olive oil on a medium heat, stirring occasionally, until soft and dark golden brown. This takes 10 to 15 mins.
Spread the mustard across the bottom of the pastry case and sprinkle 1 tablespoon of the cheese on top of this. Then spread the onions across the top of this, sprinkle with salt and pepper and then carefully pour the egg and milk mixture across the onion The milk mix wont cover the onion completely but its not supposed to as its just there to bind the ingredients together.
Sprinkle the remaining grated cheese across the top.
Bake at 180 deg for about 20 mins until the egg has set.
Serve warm or cool but not refrigerator cold.
Note . If using new green onions only fry up the white part and add the finely chopped greens just before baking.
Optional twists
Add a few sprigs of chopped thyme to the egg and milk mix.
Toast some pine nuts and sprinkle these across the top before baking
Lay slices of St Tola’s goat cheese across the top of the tart before baking.
Substitute pesto for the mustard
Italian Style Potatoes
Peel and cut about 1kg of Quinn’s stall potatoes into 1cm cubes. Mix them with 1 tablespoon of olive oil and 1 tablespoon of Italian Butter mix. Then spread out in a baking dish and bake at 180 for approx 30 mins
Dressed Green Salad
The salad is easy. Just wash a bag of organic mixed salad greens from the Noinin herb stall and drizzle with Brehony’s Bellish’s salad dressing or The Green Apron’s French Dressing.
