French Onion Tart from The Times Cookery Book by Katie Stewart
Roll the pastry out on a lightly floured working surface slightly larger all round than an 8-inch (20-cm) flan ring, or quiche tin with a loose base. Line the tin with the pastry and trim the edges...
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Cooking tools:
- Rolling pin
- Tart pan
- Paring knife
Ingredients
- ¼ pint (1½ dl) fresh or soured cream
- 2 eggs
- freshly milled pepper
- 2 oz (50 g) butter
- salt
- ¼ lb (100 g) shortcrust pastry
- 1 lb (450 g) onions
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