Ingredients - serves 6
| For the pastry: | |
|---|---|
| 6oz wholemeal flour | 1½oz butter |
| 1½oz lard | |
| 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 |
| 1½oz butter |
Method
- 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.
