Ingredients - serves 6
|For the pastry:|
|6oz wholemeal flour||1½oz butter|
|For the filling:|
|3 eggs, beaten||1½oz raisins|
|6fl oz milk||12 fresh sage leaves, roughly chopped|
|6oz onions||½ teaspoon ground cinnamon|
|4oz fresh parsley, roughly chopped||½ teaspoon ground ginger|
|3oz cheddar cheese, grated||salt & pepper|
- Pre-heat oven to 200ºC/400ºF/Gas Mark 6.
- Sift flour into a bowl and rub in the butter and lard until the mixture resembles fine breadcrumbs.
- Add enough cold water to bind the pastry together.
- Knead lightly on a lightly floured surface, roll out and use to line a 7-8 inch flan tin.
- Bake blind for 10 - 15 mins, until the pastry is set.
- Remove from oven and reduce temperature to 180ºC/350ºF/Gas Mark 4.
- Melt the butter in a saucepan and gently cook the onions with the sage and parsley. The onions should be transparent.
- Remove from the heat and add the cheese, beaten eggs, milk cinnamon, ginger, salt, pepper and raisins. Mix well.
- Add the mixture to the flan tin and bake for approx 30 mins or until the tart is risen, firm and lightly browned.
- Allow to cool slightly.
This tart can be eaten warm or cold. In fact we tried it both ways with a plate of salad. I had my doubts about the large amount of parsley used, but it really was very good and didn’t taste as verdant as I thought it might.