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Blind baking is done and filled with onion mixture
Published On: 07 Jul 2011
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
for more details, click the name of the ingredient
Bengali: Laban / Noone
tamil: Kothamalu Illai
malayalam: Seema Malli
telugu: Kothimeera Jati
kannada: Kottambari / Achu-Mooda
hindi: Ajmood / Ajmooda Ka Patta
Oriya: Balabalua Shaga
English: Pepper Powder
telugu: Miriyaalu / Miriyala Tige / Savyamu
kannada: Menasina Kalu / Karimenasu / Ollemenasu / Menasu
hindi: Kalimirchi / Kada Mari
Bengali: Goal Morich / Kala Morich
Gujarati: Mari / Kadamari / Kalamari / Kalomirich / Golmirich / Kala-Mircha
Konkani: Miriyakonu / Mirsang / Miire / Mirin
Marathi: Mire / Kale Miri
Tulu: Eddae Munchi
Urudu: Kali Mirch / Siah Mirch
For preparing onion tart, knead all the ingredients under short crust pastry.
Preheat the oven at 210 degrees celsius.
Blanch the onions in boiling water for 5 minutes and drain the water.
Roll out the pastry dough and place it in a greased flat baking dish.
Place a circle of grease proof paper on top of it. Fill the dish with dried beans and bake for 15 minutes.
Take a vessel and melt in butter. Add onions and sautT continuously for 10 minutes.
Beat the eggs for 10 seconds.
Add in cream, cream cheese, parsley, salt and pepper powder. Whisk it for some time.
Spread out the onions over the precooked pastry base and pour the cream over it.
Turn down the oven to 180 degrees celsius and bake it for 30-35 minutes.
Onion tart is ready. Serve hot.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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