Ingredients

Method

For the pastry:
• 300 g flour
• 1 t sea salt
• 150 g cold unsalted butter, chopped
• 100 g Parmesan, grated
• 1 free-range egg
For the roast onions:
• 2 white onions, peeled
• 2 red onions, peeled
• 2 T olive oil
• 1 T red wine vinegar
• 4 garlic cloves, unpeeled
• sea salt and freshly ground black pepper, to taste
For the filling, mix:
• 3 -4 small potatoes, peeled, boiled and dry-mashed
• 200 g Woolworths Gruberg, grated, plus extra for sprinkling
• 200 g Woolworths Vintage Cheddar, grated, plus extra for sprinkling
• sea salt and freshly ground black pepper, to taste
• 10 g chives, chopped
• 2 t parsley, chopped
• 2 red spring onions, chopped
• 3 T olive oil
• 1 T red wine vinegar
• sea salt and freshly ground black pepper, to taste
Ingredients aren't specified.

Method

Ingredients

1. To make the pastry, place all the ingredients in a food processor and process until the dough starts to come together. Knead for 1–2 minutes on a floured surface to make a silky dough, then wrap in clingwrap and chill for 1 hour.
2. To make the roast onions, preheat the oven to 200°C. Slice the onions into 1 cm- thick slices and arrange evenly on a baking tray – don’t separate the rings.
3. Drizzle with the olive oil and red wine vinegar, add the garlic and season. Roast for 30–40 minutes, or until caramelised and sticky.
4. Roll out the pastry to a thickness of 1⁄2 cm between two sheets of baking paper. Cut to size and line 2 x 20 cm fluted tart cases. Prick the pastry with a fork and chill for 15 minutes. Blind bake for 10–15 minutes.
5. Spread the filling onto the tart bases, sprinkle with extra cheese and bake for 20–30 minutes. Mix the parsley, spring onions, olive oil, red wine vinegar and seasoning. Serve with the tart, topped with the onion rings.

Find more tart recipes here.