Tuesday, 15 February 2011

Dopiaza Tart

This succulent, sweet tart uses onion pastry and brown sugar.  It could be a pudding, if you put some creme fraiche on it and were very blase about whether puddings are actually sugary.  It's a little too savoury for that purpose for my liking, but certainly tasty!

Dopiaza Tart
You Will Need: Sharp knife and cutting board, frying pan, 12ins tart dish, fork, teaspoon, rolling pin, baking tray

Flour for dusting
10 oz flour-worth onion pastry (see previous post)
Large lump of butter
12 oz peeled onions
4 eggs
6 oz cherry tomatoes
6 oz brown sugar
1 heaped tsp turmeric
1 heaped tsp ground ginger
1 heaped tsp coriander
1 heaped tsp cumin
1/2/ tsp garam masala

1.  Preheat oven , with baking tray inside, to 180 deg. C.
2.  Roll out onion pastry to line the tart tin, prick the bottom with a fork and pre-bake 10 mins. in the oven, putting the dish on the baking tray to distribute the heat to the base.
3. Finely chop the onions into half-moon slices, including any chunks left over from making the pastry.  Fry them gently in the butter until softening, and browned on one side.
4.  Stir the spices into the onions, fry 2 minutes and add the tomatoes, sliced into quarters.
5.  Beat the eggs, and gradually incorporate the sugar.
6.  Take the case out of the oven.  Fill the pastry with the onion and tomato mixture when it is very soft, then pour on the sugary egg.
7.  Bake the whole tart for approximately 25 minutes.  Serve warm.

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