Cheese and onion free-form tart
Photo by Tam West
Making the pastry in the food processor and using very cold butter and water means you can use the pastry straight away. You will not need to chill it in the fridge before baking.
|2 cups||Plain flour|
|170 g||Cold butter|
|3 Tbsp||Cold water|
|1||Egg yolk, lightly beaten with a little water and milk (egg wash)|
|2||Onions, finely sliced|
|½ cup||Parmesan cheese, freshly grated|
|2 rashers||Beehive middle bacon, cooked until crisp, cut into strips|
|¼ cup||Ricotta cheese|
- Heat the oven to 200C.
- Make the filling: Place the butter and onions in a heavy-based saucepan and place over low heat. Cook gently until the onions are soft, about 10 minutes. Set aside to cool while you make the pastry.
- Make the pastry: Place the flour in a food processor with a good pinch of salt. Process for 20 seconds. Add the diced butter and process until the mixture resembles fine breadcrumbs. Add the water and process until the pastry just begins to come together. Tip out onto a lightly-floured benchtop and gather into a ball. Roll the dough into a large round to fit a baking tray (30-35cm).
- Spread the onions onto the pastry leaving a 5cm border. Scatter over the parmesan, then the bacon. Drop small pieces of ricotta over the top. Season with salt and freshly ground black pepper.
- Fold the uncovered edge of pastry over, pleating as you go and making sure you do not tear the pastry. Brush the pastry with the egg wash. Place in the oven and bake for 30 minutes or until the pastry is well browned. Serve with green leaves tossed in lemon vinaigrette.