Eggy Tarts

Nigella Lawson's cookbook "How To Eat" is what first got me enthusiastic about cooking. It was the only book where I was able to follow a recipe and everything turned out as expected. Here is one of my favorite recipes from this book (slightly amended, of course). You can use a frozen pie shell instead of making your own pastry. Be patient with caramelizing the onions, it takes time, but the method is all very simple. Great with a handful of bitter salad leaves like arugula or watercress. Always handy to have one in the fridge for an easy lunch or substantial snack. 

CARAMELIZED ONION TART

For the Pastry: (to fit a 9” pan) 
1 cup (120g) flour 
4 Tbsp (60g) Earth Balance natural vegan shortening, cut into small dice 
1 egg yolk with a pinch of sea salt 
1 tsp yoghurt or fresh lemon juice 
6 tsp +/- Iced water 

• Put the flour and cut shortening cubes into a bowl and freeze for 10 minutes. 
• Pour into food processor and pulse until the mixture resembles oatmeal. 
• Add salted egg yolk and yoghurt (or lemon juice). Process to combine. 
• Teaspoon by teaspoon, add the iced water until the dough looks like it is just about to clump into a ball. Scoop out and form a flattened disc. Wrap in cling film and refrigerate for at least 20 minutes. 
• When ready to bake, roll out on a floured surface to fit a pie tin. Use a sharp knife to cut off any pastry that sticks out over the edge. 
• "Blind" bake for 5 minutes. Fill and bake for 35-40 minutes. 

For the Filling:
2 Tbsp olive oil
1 lb (454g) onions, peeled and thinly sliced
1 tsp coconut or turbinado sugar
2 eggs
8 oz (227g) crème fraîche
½ tsp nutmeg
½ tsp sea salt

• Preheat the oven to 350°F (180°C).
• In a large frying pan, add oil and onions. Sauté on medium heat for 12 minutes until soft. 
• Add sugar, cover with foil and turn heat down to low for another 20 minutes until lightly brown and getting mushy. Stir occasionally.
• While you are waiting for the onions to caramelize, beat the eggs, crème fraîche, nutmeg and salt in a small bowl and set aside.
• Uncover and turn the heat up again for another 8 minutes until a darker brown. Season and remove to a bowl to let cool slightly.
• Spread the onions into pie shell placed onto a baking sheet. Fill up as much as possible with the egg-crème fraîche mixture, and carefully place into the oven.
• Bake for 35-40 minutes until lightly golden and firm. 

MUSHROOM-ONION QUICHE

1 Tbsp olive oil
1 Vidalia or red onion, thinly sliced
1 tsp coconut or turbinado sugar
8 oz (225g) mushrooms, sliced
1 Tbsp olive oil
2 eggs
2/3 cup (160ml) milk
2/3 cup (160ml) cream
½ tsp ground nutmeg (optional)
¼ tsp sea salt and pepper
1+ Tbsp grated Parmesan cheese

• Preheat oven to 400°F (200°C). 
• Melt the butter in a frying pan. Sauté over a medium heat until the onion is soft and brown, about 20 minutes. Add the sugar. Add the mushrooms and olive oil, cook for a further 3 minutes. Remove from heat and let cool slightly. 
• Beat the eggs, milk and cream together. Season. Sprinkle in the nutmeg, if using. 
• Put the onion-mushroom mixture into the pie shell. Place this onto a baking sheet in case it spills over. 
• Pour in the egg mixture. Grate cheese on top. 
• Bake for 35-40 minutes until slightly browned on the top and is firm, not wobbly. 

PORTUGUESE EGG TARTS

I haven't made these yet, but Jamie Oliver makes this look really easy!