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Pie with spring onions

Pie with spring onions

A flawless classic - our recipe for Tart with spring onions shows you why some combinations become timeless classics. Crispy crust filled with oniony goodness has thrilled for generations, and this combination of spring onions and cheese is guaranteed to do the same. Serve a salad on the side to lighten the dish.

1 hr 5 min 2 persons
Vegetable Bitter

ingredients

For the dough:

  • 3½ ounces cold butter
  • 6.1 ounces plain flour
  • 1½ tbsp water

For the filling:

  • 1 egg
  • ½ cup milk
  • ¾ tsp coarse salt
  • 6 spring onions sliced in thin rings
  • 3½ ounces pasta & gratin cheese
  • ½ tsp dried oregano
  • 6⅓ cups butter butter lettuce torn into large pieces
  • 3¼ cups iceberg torn into large pieces
  • 3½ ounces salt-cured ham thinly sliced

Garnish

  • spring onions

preparation

1. For the dough: Cut the butter into small pieces and work it into the flour with your fingers. Add the water and quickly gather the dough together.

2. Press the dough into a greased springform (approx. 8½ inches in diameter) – halfway up the sides. Cover and refrigerate the crust for at least 30 min.

3. Prick holes in the crust with a fork and pre-bake in the middle of the oven for approx. 15 min. at 400°F (conventional oven).

4. For the filling: Beat the eggs, milk and salt together. Stir in the spring onions, cheese and oregano.

5. Pour the filling into the pre-baked crust and bake in the middle of the oven for approx. 30 min. at 400°F (conventional oven).

6. Serve the pie hot or warm with a salad and some ham.

Tips & tricks

You can serve the pie as a starter for 6 people – serve it on individual plates with salt-cured ham and half a portion of salad.