Like...really. As I'd managed to somehow eat all our onions, I was happy as hell to eye a bunch of them when I went to the kitchen, looking for food. I knew exactly what I'd make - and it's not just that the recipe is called 'healthy onion tart' (it wouldn't be healthy if I ate half of it anyway).
I've made it several times and been really happy with it, although I've always been annoyed with the crazy salt amount the recipe calls for. How is it that cookbook authors sometimes really mess up? How is it that they sometimes manage to leave some parts of the recipes out? Or some ingredients? Don't they like...read their work over again and again?
Whatever. But that's lame. Let's just stop whining and stuff our mouths full.
|Healthy onion tart on an oat flake and carrot crust|
(adapted from '100 pirukat', serves 8)
1 dl oat flakes
1 dl flour
1 dl grated carrots
100 g baking margarine (or butter) at room temperature
1 tsp baking powder
1/4 tsp salt
1 tbsp butter
2 dl milk
3/4 tsp salt
Feel free to add herbs to the onions (thyme, maybe? rosemary? sage? or oregano?) or cheese on top of the tart when it has been baking for some time already (I allow you to keep the name 'healthy' even when you add cheese;))
I'd definitely go for some green salad on the side for serving, be the tart warm or cold. I love to warm up the cold tart in the microwave, too. The onions are so mild, the crust is sweetly speckled from grated carrot. It's not very crisp - the crust - only the bottom and the sides are, the filling kind of melts into its upper layer.
Long long time ago - in the summer - I used the very same recipe for onion tartelettes.
I think I pre-baked the crust for some 5 minutes and added 1-2 tbsp of both onions and milk-egg mixture to each tartelette, also adding cheese in the middle of baking. They were marvellous snacks to eat with fingers! As this method used up all the crust dough, there was left-over filling and I baked it in bread slices that I placed in a muffin pan. For bread and onion tartelettes I added cheese right away.
Talking about 'marvellous'? These were perfect when eaten warm and definitely on a green salad! I don't think there's a need for a more accurate recipe. Just...look!
This post will also be taking part of the 11th WTSIM event Topless tarts, hosted by Jeanne from Cook sister. Fortunately being underage can't stop one from participating...:D