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Cheese and Onion Tartlets Veg HT CD    HD   45mins


Serves   4    Cold   Vegetarian  Vegetables  Hors d'oeuvre  Starter  Picnic 



200g/7oz Shortcrust Pastry

15g/1/2 oz Butter

1 Onion, chopped

75g/3oz Monterey Jack Cheese, grated

1 Egg

90ml/3 fl.oz. Milk

Salt and Pepper

Baby Salad Leaves to serve




1. Preheat the oven to 190C, 375F, Gas Mark 5. Divide the pastry into four and use to line 4 x 10cm/4 inch tart tins.


2. Melt the margarine in a pan, add the onion and fry gently until soft and transparent.


3. Divide the onion between the 4 tarts and sprinkle the grated cheese over the top.


4. In a jug, beat together the milk and egg and season with salt and pepper.


5. Pour the egg mixture over the cheese and onion in the tarts and bake for 30 -35 minutes until set and golden.


6. Serve hot or cold on a bed of dressed baby salad leaves.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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