• Makes: 4-6 servings as main course / 8-10 servings as a side dish
• Preparation time: 45 minutes • Baking time: 45 minutes
2 cups (500ml) GOLDEN CLOUD
Cake Wheat Flour
½ teaspoon (2,5ml) salt
½ cup (125ml) butter or margarine
2 egg yolks (whites used in filling)
1 tablespoon (15ml) oil
2 – 3 tablespoons (30 – 45ml) cold
4 large or 6 medium onions (500g) peeled, halved lengthwise and sliced thinly
1 tablespoon (15ml) butter or margarine
1 tablespoon (15ml) oil
1 tablespoon (15ml) ALL GOLD
Super Fine Apricot Jam
2 teaspoons (10ml) fresh thyme or ½ teaspoon or (2,5ml) dried thyme
Pinch of garlic and herb seasoning
Pinch of ground nutmeg
Pinch of salt
2 tablespoons (30ml) white wine or water
1 cup (250ml) grated cheddar cheese
2 egg whites
Pinch each of salt and white pepper
1 x 290g tin (300ml) NESTLÉ Cream
½ cup (125ml) milk
1 tablespoon (15ml) cornflour
Ground black pepper
1 Grease a deep 25cm (4cm – 5cm deep) or shallower 28cm (3cm – 4cm deep) pie dish with butter or margarine.
2 Place the GOLDEN CLOUD Cake Wheat Flour, salt and butter or margarine into a mixing bowl and mix lightly. Make a well in the centre and add the egg yolks, oil and one tablespoon (15ml) of the water. Mix with a fork, gradually adding a little extra water until the pastry holds together. It should be soft and elastic but not moist and sticky. Knead lightly until smooth.
3 Press the pastry evenly into the dish. Make sure to press out the pastry thinly in the corners and shape the edges neatly, pressing it down with your fingertips to thicken the pastry at the edge and prevent too much browning. Mark lightly with the prongs of a fork. Cover with thin foil and press down lightly – this will keep the pastry in shape while baking.
4 Fry the sliced onion gently in the butter or margarine and oil, stirring from time to time until tender and golden. Add the ALL GOLD Super Fine Apricot Jam seasoning and wine or water and cook for about 5 – 8 minutes or until the onions are golden and just start to caramelise. Set aside to cool.
5 Preheat the oven to 200ºC and bake the pastry for 15 minutes. Carefully lift off the foil and sprinkle half of the cheese on the base of the pastry. Arrange the cooled onions over the cheese.
6 Beat the egg whites, salt and white pepper until just stiff; set aside. Beat the eggs, NESTLÉ Cream, milk and cornflour together and fold into the whipped egg white. Pour the egg mixture over the onion and sprinkle with the remaining cheese and black pepper.
7 Place the tart in the oven, reduce the temperature to 180ºC and bake for about 25 minutes or until the crust is crisp and the filling puffy and set.
8 If served as a light meal or side dish, serve the tart warm. It can also be served at room temperature or cold.