Yield: 1 servings
|½ pounds||Shortcrust pastry|
|3 tablespoons||Olive oil; up to 4|
|Salt and pepper|
|2 teaspoons||Chopped fresh mixed herbs such as thyme|
|; and rosemary|
|A few stoned black olives|
Pre heat the oven to 200C. On a lightly floured surface, roll out the pastry and use to line a 20cm plain flan ring or tin. Line with foil or greaseproof paper and weigh down with baking beans. Bake blind in the oven for 15 minutes until the sides of the pastry are crisp. Remove the lining and beans and return to the oven for 5 minutes to crisp the bottom.
Slice the onions. Heat the oil in a saucepan, add the onions, cover and cook over a low heat, stirring occasionally, for 20 minutes until they are very soft. Add the salt, pepper and herbs and continue to cook for 2-3 minutes. Put the filling in the pastry case.
Bake in the oven for 20 minutes until golden. Halve the olives and use to garnish the tart.
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