The original recipe is by Jenny Bristow and appeared in the Irish Independent supplement Weekend one Saturday and was promptly torn out and has been used many times
Here's what you'll need: This makes 6 tartlets.
For the pastry
225g flour, sieved
1 egg, lightly beaten
2-3 dessert spoons cold water
For the filling
½ small onion, finely sliced
Small bunch watercress, lightly steamed - Now I do find it difficult to get watercress but I get mixed salad bags that have watercress, baby spinach and rocket in them and I use that mix.
3 eggs, lightly beaten
275ml double cream
½ tsp paprika
Red onion marmalade
2 red onions, finely sliced
3-4 dessertspoons water
4 dessertspoons red-wine vinegar
50g soft brown sugar
Pinch freshly ground black pepper
Here's what you'll need to do:
Preheat oven to 170 degrees fan/190 degrees regular oven.
Place the ingredients for the tartlets in a food processor and whiz until they bind together to form a soft dough or you can do it by hand - rub the butter into the pastry till it resembles breadcrumbs, add in the egg and a little of the water so that a dough forms.. Roll out the pastry, then, using a pastry cutter, cut it into six rounds of approximately 5in in diameter. This of course depends on your tartlet tins size, so you're as well to put your tin down and cut around giving it about an inch extra all round.
Line individual, lightly greased moulds or tins with the pastry and lightly prick each base with a fork. Cover with cling film and place in the fridge for 15-30 minutes.
Remove from the fridge and cover with a layer of greaseproof paper and a layer of ceramic baking beans to prevent the pastry cases rising in the centre. Bake in the oven at 190°C/Gas Mark 5 for 10 minutes. Remove from the oven, remove the baking beans and the paper and set to one side to cool.
Tip: If you haven't got baking beans you can always use some rice, lentils or dried beans in their stead. When you're done pop them into a clean jar and keep them for further use in blind baking.
For the filling, melt the butter in a small pan. Add the onion and cook lightly for one minute. Add the watercress and remove the pan from the heat. Leave to cool.
Beat together the eggs and cream, then mix in the Parmesan, paprika, onion and watercress. Pour the mixture into the pastry shells and bake in the oven at 160° fan/180° regular for approximately 25 minutes until the tarts are golden and firm to the touch.
Meanwhile, make the red onion marmalade.
Melt the butter in a saucepan and add the onions, water, vinegar and sugar. Cook for 12-15 minutes, stirring occasionally, until the mixture has reduced and the onions have softened. Season to taste and set to one side to cool slightly.
Remove the tartlets from the moulds.
Serve warm or cold, with a little red onion marmalade.
In other news I am anxiously waiting on the delivery of my new baby - this fabby kitchenaid - should have it this week and I can't wait! It's colour is Boysenberry and ain't it so CUTE!!!