Oyster and onion tart
The best way to eat oysters may be to give them nothing more than a squeeze of lemon juice then simply tip them down your throat, but they are particularly good pan-fried and served over this tart. A salad of rocket sprinkled with chopped fennel leaves is all it needs to make a good lunch.
- Using a food processor, process the flour, butter, parmesan and egg to form a smooth dough.
- Scrape the dough out onto a sheet of plastic wrap, mould it into a log shape and refrigerate until required.
- Preheat the oven to 180C and lightly grease 4 individual tart cases with the butter.
- Cut off sections of the dough and press into the cases, then bake until golden brown.
- Remove from the oven and set aside.
- For the filling: Mix the yolks with the parmesan and cream.
- Season with salt and pepper.
- Finely slice the onion, heat a tablespoon of the olive oil in a frying pan and gently cook the onion until soft and translucent - about 5 minutes.
- Place a little onion in the bottom of each tart shell and pour some of the egg-yolk mixture over the top.
- Put the tarts into the oven and bake for 15-20 minutes until set.
- Heat the remaining olive oil in a frying pan and lightly fry the oysters until just puckered.
- Season with salt and a squeeze of lemon juice.
- Arrange 3 oysters on the top of each tart and serve.