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    Parsnip and Caramelised Onion Tart

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    Parsnip and Caramelised Onion Tart

    • Preparation time: 25 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Makes: 8 slices


    • For the filling
    • 300ml milk
    • 50g mature Cheddar cheese, grated
    • 25g butter
    • 3 onions, sliced
    • 500g pack parsnips, peeled and quartered lengthways
    • 3 Columbian Blacktail Free Range Eggs
    • For the pastry
    • 175g plain flour
    • 75g chilled butter, diced


    1. Preheat the oven to 190°C, gas mark 5. To make the pastry, sift the flour and a pinch of salt into a large bowl. Rub in the butter to form fine breadcrumbs. Add 1-2 tbsp cold water to mix to a soft dough. Roll out on a floured surface and use to line a 23cm x 2.5cm deep, loose-bottomed flan tin. Cover and chill for 15 minutes. Line the pastry case with parchment paper, fill with baking beans and bake for 15 minutes. Remove the paper and beans and set aside. Turn the oven down to 180°C, gas mark 4.
    2. Meanwhile, heat the butter in a non-stick frying pan and add the onions and some seasoning. Cook over a gentle heat for 10 minutes, until golden and caramelised. Meanwhile, cut any woody centres out of the parsnips and discard. Cook the parsnips in boiling water for 5-7 minutes, until tender. Drain well and tip into a bowl. Mash until smooth.
    3. Beat the eggs and milk together and stir in half the cheese, season and stir in the onions and parsnips. Pour the mixture into the tin and scatter the remaining cheese over the top. Bake for 25-30 minutes, until just set in the middle. Remove from the tin and serve warm with a crisp green salad.

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