Â鶹Éç

Available for over a year

Lucy’s Ember day tart Oven temperature 180C/350F Prep time 30 minutes Cooking time 40 minutes 250g shortcrust pastry ready to roll ½ large onion chopped 2 tablespoons vegetable oil 1 tablespoon butter 150ml milk 300ml cream Large handful flat leaf parsley roughly chopped 1 teaspoon turmeric 2 teaspoon garam masala 75g raisins 2 eggs 2 egg yolks 100g cheese grated Salt Blind bake the pastry shell for 15 minutes at 180C/350F Remove the beans and liner and allow it to brown for a few more minutes in the oven and leave to one side to cool Meanwhile soften the onions in the oil and butter with a tablespoon water by putting over a medium to low heat with a tight fitting lid on the pan. The onions should be sweet and translucent. This will take about 5-10 minutes. Add other ingredients to the onions and season well with salt as the mixture will be sweet with the raisins. Put into the pastry shell, reduce heat to 160C and bake for about 25-30 minutes or until firm and browned on the top Serve warm or cold Re-heats well