COOK with Elizabeth

Press, Volume XCIV, Issue 28161, 27 December 1956, Page 2

COOK with Elizabeth

Egg And Onion Tart When these is a ham in the house you do not need to look far for inspiration for any meal but all the same there comes a day when cold ham and salad has lost its novelty and a hot meal sounds a good idea. When that happens, cut some thin slices of ham and grill them until hot and frizzled round the edges, and serve them with this delectable hot onion pie. It will make a perfectly delightful meal.

Egg and Onion Tart.— 2 cups flour, 1 cup fine white dripping, salt, cold water, 3 ozs butter, 3 cups onion rings, 4 eggs, 1 cup top milk, salt and pepper, 2 tablespoons grated cheese. Make a shortcrust by rubbing one cup of fine white dripping into two cups of flour sifted with half a teaspoon of salt. Cut in just sufficient cold water to bind to a stiff paste. Roll out to fit over a large-sized pie plate without stretching and overlap it by one inch all the way round. Turn the overlap under and crimp round between finger and thumb. Prick the bottom. Melt 3 ozs butter and in it saute gently 3 cups of thin onion rings until golden and tender but not browned. Remove from the heat and allow to cool. Separate the yolks of four eggs and beat them lightly into one cup of top milk. Season with salt and pepper and stir the onion rings through. Whisk the four egg whites with a pinch of salt and fold through Turn into the pie shell and bake in a moderate oven—regulo 4 or 350 degrees for about half an hour, taking care not to allow the filling to boil. When the pie is cooked and the filling set, lift from the oven. Sprinkle with grated cheese and set back under a grill just long enough to melt and lightly brown. Serve with grilled ham.