As mentioned in Day 84 of The Challenge
This is one of my favourite tarts (and for any of you who've been paying attention, I make a lot of tarts). The first time I made it was just before we were going to go away on a trip for a week, so I made mini tartlets and brought them with us so as not to have the onions rot while we were away. Sitting on our (very short) flight all I could smell was the onion wafting down from the over-head compartment... Maybe not my most socially conscious move ever, but by then it was too late. Anyway, they made for a really tasty picnic lunch on our adventures and I've been making this tart, in normal or mini form, ever since. Feel free to omit the tomato or bacon, add spinach, cut the cumin and replace it with some nutmeg or add cheese. All of these options work!
Ingredients:
1 pie crust (for pie crust recipe, see here)
Half a dozen onions, sliced
100g bacon, sliced
2 tbsp butter
1/4 c flour (scant)
2 eggs
100ml milk
200ml cream (I don't always use cream, sometimes I do it with just milk)
1/2 - 1 tbsp cumin
1 tomato, sliced
salt and pepper to taste
1) Line a pie dish with the crust and poke with a fork.
2) Melt butter in a frying pan and fry the bacon with the onions until they are translucent.
3) Mix flour, eggs, milk, cream and cumin.
4) Spread onions and bacon on the pie base. Pour the egg and milk mix evenly over the onions. Place tomatoes on top. Salt and pepper to taste.
5) Bake at 190°C for 25-30 minutes.
Serve hot or cold, as a main or a side. It holds its own either way, and I love it! Great finger food for little bit too!