125g – 41/2 oz of plain flour with a pinch of salt
75g – 21/2 oz of cold butter cut into pieces
1/2 teaspoon of ground cumin
1 tsp of Vegetable Oil
25g – 1oz butter
1tsp garam masala
1 tsp ground corriander
1/2 tsp ground cumin
1/2 tsp ground ginger
1 clove garlic crushed
500g – 1lb2oz red onion very thinly sliced
1 tsp brown sugar
2 eggs plus 2 egg yolld
27ml – 9 fl oz double cream
salt and pepper
Bunch of fresh corriander chopped
Lightly butter a 22cm – 9inch loose bottom tart tin.
Sift the flour and salt into a bowl or processor, add the butter and mix until the mixture resembles fine breadcrumbs. Add the cold water, just enough to bring the dough together. Turn out onto a floured surface and roll it out until it fits and overhangs a little, the tart tin.
Fit a piece of baking paper into the tart and fill with baking beans/rice (which can be stored and used everytime you want to bake pastry cases) and place in the fridge to chill for 30 minutes. Meanwhile preheat the oven to 190c -375f or gas mark 5.
Remove the pastry case from the fridge and bake the case blind or 10 minutes in the preheated oven, then remove the beans/rice and baking paper and return for 5 minutes more to crisp the base
Heat the oil and butter in a frying pan, stir in the spices and cook for 2 minutes. Add the garlic, onion and sugar and cook for 10 minutes over a gentle heat so as not to burn, stir often. Cover the pan after the 10 minutes and cook on a low heat for a further 20 minutes, or until the onion is very soft.
Remove the lid and let the onions colour and caramelize slightly. Beat the eggs, yolks and cream together and season with salt and crushed black pepper. Spoon the onions into the tart case, pour over the egg and cream mixture and scatter some on the fresh coriander over the top and bake for 30-35 minutes. Remove from oven and set aside to cool in the tin for 10-15 minutes. Take a sharp knife and gently slice around the top of the cake tin removing all excess pastry and giving you a neat edge. Remove from the tin and sprinkle some more coriander over the top and serve.
Instead of trying to carry a tart full of runny liquid to the oven, place the case in the oven, pull out the shelf and pour in the liquid. Stops it spilling all over the floor.