Potatoes dauphinoise
A rich and indulgent example of French cuisine for turning spuds into something more exciting
Ultimate onion tart
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
Skip to ingredients
- 300g shortcrust pastrythawed if frozen
- 25g butter
- 2 tbsp olive oil
- 900g onionhalved and thinly sliced
- 2 medium eggs
- 300ml double cream
- 40g vegetarian parmesan-style cheese, grated
Nutrition: per serving
- kcal623
- fat50g
- saturates26g
- carbs35g
- sugars0g
- fibre3g
- protein10g
- salt0.59glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
step 2
Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
step 3
Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.
