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|For rich shortcrust pastry|
|Plain flour||5 Ounce|
|Butter||2 1⁄2 Ounce|
|Olive oil||1 Tablespoon|
|Onions||1 1⁄2 Pound, finely sliced|
|Ground nutmeg||1⁄8 Teaspoon|
|Cream cheese||1⁄4 Pound|
|Anchovy fillets||16 (For Garnish)|
|Black olives||16 (For Garnish)|
Serving size: Complete recipe
Calories 2587 Calories from Fat 1605
% Daily Value*
Total Fat 183 g282%
Saturated Fat 82.6 g413%
Trans Fat 0 g
Cholesterol 1160.1 mg386.7%
Sodium 7162.1 mg298.4%
Total Carbohydrates 195 g65%
Dietary Fiber 15.1 g60.5%
Sugars 35.9 g
Protein 51 g102.2%
Vitamin A 97.3% Vitamin C 84%
Calcium 61.3% Iron 25.8%
*Based on a 2000 Calorie diet
Wrap it in foil and chill for 2 hours.
Heat the oil in a pan, add the butter and cook the onions, slowly, covered, for 30 minutes until soft and pale golden, then add seasoning and nutmeg and put on one side.
Use the pastry to line a shallow 9 inch fluted flan tin placed on a baking tray.
Line with greaseproof paper and baking beans, or foil, and bake 'blind' at 400Â°F, Gas Mark 6 for 20 minutes.
Remove the beans and paper, or foil.
Blend together the egg yolks, milk and cheese, then mix with the onion.
Pour the filling into the pastry case and cook at 350Â°F, Gas Mark 4 for 20 minutes or until just set.
Arrange the anchovy fillets in a lattice on top of the filling with the black olives, then cook for a further 10 minutes.