By lovefreshberries.co.ukSAVOURY HE AVENWWW.FOODHEAVENMAG.COM APRIL baking heaven 93
Onion quiche
SERVES 8
25g (1oz) butter
500g (1lb 1oz) onions, peeled,
halved and finely sliced
plain flour, for dusting
500g (1lb 1oz) shortcrust pastry
3 large free-range eggs, beaten
300ml (10fl oz) double cream
140g (5oz) mature Cheddar, grated
100g (3½oz) Gruyère, grated
salt and freshly ground black
pepper
1 Preheat the oven to 200°C/Gas
Mark 6.
2 Melt the butter in a large pan, add the
onions and gently cook for about
20 minutes until soft and turning golden.
When they are nice and soft, turn off
the heat.
3 While the onions are cooking, blind
bake the pastry case. On a lightly
floured work surface, roll out the pastry
to about 3mm (^1 / 8 in) thick. Use it to line
a 23cm (9in) loose-bottomed tart tin
(about 3.5cm (1½in) deep), leaving a
little pastry hanging over the edge to
allow for shrinkage. Prick the base all
over with a fork, then line with a large
circle of baking parchment (scrunch it
up first, then open it out, so it’s easier to
mould into the case). Fill with baking
beans or rice, then blind bake the pastry
case for 20 minutes.
4 Carefully remove the parchment
and beans, then bake for another
5-10 minutes until the pastry is cooked
through and lightly golden.
5 Leave the pastry to cool for a few
minutes, before using a serrated knife
to carefully cut off the excess pastry
that is hanging over the edges.
6 Mix the onions with the eggs, cream
and Cheddar and season to taste.
7 Tip into the pastry case, then sprinkle
over the Gruyère. Bake for about
25-30 minutes until golden brown on
top. Eat at room temperature with
a nice salad.Blackberry and
goat's cheese tart
MAKES 1 LARGE TART*
400g (14oz) puff pastry (shop-
bought)
2 punnets of blackberries or
raspberries
280g (10oz) goat's cheese log
1 free-range egg
a splash of milk
For the syrup
1 red chilli, seeded, finely chopped
1 tbsp granulated sugar
juice of 1 lemon
2 tbsp olive oil
salt and freshly ground black
pepper
1 Preheat the oven to 180°C/Gas Mark
- Roll out the puff pastry to a rectangle
40x25cm (15x19in), put it on a greased
baking sheet and place in the fridge.
2 Using a hot, wet knife, cut the goat's
cheese in half lengthways, then into at
least 15 slices. Remove the pastry from
the refrigerator and, using a fork,
puncture holes into it. Beat the egg with
a little milk and brush all the edges of
the pastry. Cover the pastry with the
goat’s cheese, sprinkle over all the
berries and place into the fridge while
you make the syrup.
3 Add the chilli to a saucepan with the
sugar, lemon juice, olive oil, salt and
pepper. Gently heat the mixture to just
dissolve the sugar. Remove the pastry
and goat's cheese from the fridge.
Using a pastry brush, brush over the
berries and goat's cheese with the
syrup and bake in the oven for
20 -30 minutes. Allow to cool.4 Serves beautifully with green leaves,
and walnut and blackberry vinaigrette:*This recipe makes one large tart, but
you can create individual shapes using
pastry cutters before baking,
as pictured, if you like.Recipe taken from
Table Manners: The
Cookbook by Jessie
and Lennie Ware,
published by Ebury
Press (£22).
Photography by Ola
O Smit.