Spanish Onion Tart

INGREDIENTS:

Shortcrust pastry:

225g/ 8oz plain flour

pinch salt

110g/ 4oz/ butter or margarine

1 tsp lemon juice ( optional )

water to mix

Filling:

450g/ 1 lb onions, finely chopped

175g/ 6oz bacon, derinded and chopped

2 eggs, beaten

150ml/ 1/4pint milk

salt and pepper

1 First make the pastry. Sift the flour and salt into a mixing bowl, rub in the fat, then mix in the lemon juice and cold water. Roll out and line a 23cm/ 9inch flan dish.

2 Fry the onions and bacon together until soft, but not brown. Allow to cool, then blend in the eggs and milk. Season to taste.

3 Pour mixture into the uncooked pastry case. Cook in the centre of a hot oven 220C/ 425F/ gas7 for 15 to 20 minutes. Then lower the heat to moderate 180C/ 350F/ gas4 for further 15 to 20 minutes or until the pastry is crisp and the filling set.

4 Serve hot or cold.

Barbettezene is Mystery and History lover with passion for paranormal activities and interesting facts from the past.