castello-full favorites icon Basket Copy icon-checkmark icon-facebook icon-globe Instagram icon-pinterest Castello sustainability-08 Copy 7 icon-youtube servings icon medium timer Time icon big
Tart with spring onions

Tart with spring onions

Cook 1 hr 5 min 2 people

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.

Read more
Where to buy Copy link

ingredients

For the dough:

  • 100 g cold butter
  • 175 g plain flour
  • 1½ tbsp water

For the filling:

  • 1½ l butter butter lettuce torn into large pieces
  • ¾ l iceberg lettuce torn into large pieces
  • 100 g salt-cured ham thinly sliced

Garnish

  • spring onions

preparation

For the dough:

1. For the dough: Cut the butter into small pieces and work it into the flour with your fingers.

2. Add the water and quickly gather the dough together.

3. Press the dough into a greased springform (approx. 22 cm in diameter) – halfway up the sides.

4. Cover and refrigerate the crust for at least 30 min.

5. Prick holes in the crust with a fork and pre-bake in the middle of the oven for approx. 15 min. at 200°C (conventional oven).

For the filling:

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

7. Pour the filling into the pre-baked crust and bake in the middle of the oven for approx. 30 min. at 200°C (conventional oven).

8. Serve the tart hot or warm with a salad and some ham.

Tips & tricks

Tips & tricks

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

you might also like

all recipes

products used