{"id":20359,"date":"2014-10-16T11:02:02","date_gmt":"2014-10-16T10:02:02","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=20359"},"modified":"2014-10-16T11:12:33","modified_gmt":"2014-10-16T10:12:33","slug":"simon-rimmer-cheese-and-onion-tart-recipe-on-daily-brunch","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/20359\/simon-rimmer-cheese-and-onion-tart-recipe-on-daily-brunch\/","title":{"rendered":"Simon Rimmer Cheese and onion tart recipe on Daily Brunch for The Vamps"},"content":{"rendered":"

Simon Rimmer makes Cheese and onion tart for The Vamps on Daily Brunch.<\/p>\n

The ingredients are: 300g plain flour, plus extra for dusting, 175g unsalted butter, 125g for the pastry, and 50g for the filling, 5 free-range eggs, 1 for the pastry, 1 beaten to glaze and 3 for the filling, 7 red onions, 6 peeled and sliced for the filling and 1 finely diced for the salad,2 tbsp milk, to bind (if needed), 200ml double cream, 75g gruyere cheese, grated, 1 tbsp fresh thyme leaves, 6 tomatoes, chopped, 1 tsp dijon mustard, 1 tsp white wine vinegar and 3 tbsp olive oil.<\/p>\n

To prepare the tart pastry, place the flour, butter, and egg into a food processor and pulse to combine. If necessary, add a little milk to help bring the mixture together.<\/p>\n

Preheat the oven to 200\u02daC\/400\u02daF\/Gas 6.<\/p>\n

Turn the dough out onto a floured work surface and roll out until large enough to line a 20cm tart tin. Carefully lift into the tin, then place into the fridge to chill for an hour.<\/p>\n

Fill the tart case with a sheet of greaseproof paper weighed down with baking beans or rice. Bake the tart case blind in the oven for 15-20 minutes.<\/p>\n

Remove the paper and beans and brush the pastry all over with beaten egg. Return to the oven for a further five minutes, until golden-brown. Remove from the oven and turn the oven temperature down to 180\u02daC\/350\u02daF\/Gas 4.<\/p>\n

Meanwhile, for the gruy\u00e8re and red onion tart, heat the butter in a frying pan until foaming and fry the onions for 8-10 minutes, or until completely soft.<\/p>\n

Whisk the eggs and cream together and stir in the cooked onions, cheese and thyme. Season, to taste, with salt and freshly ground black pepper<\/p>\n

Spoon the onion mixture into the pastry shell and bake for 20-25 minutes, or until the filling has set. Remove from the oven and set aside to cool slightly.<\/p>\n

Make the dressing by whisking together the mustard, vinegar and olive oil, season with salt and pepper and use to dress the tomato and onion<\/p>\n

To serve, slice the tart into wedges and serve the salad on the side.<\/p>\n

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