INGREDIENTS

INSTRUCTIONS

Note: Medium oatmeal may be used instead of oat flakes if preferred.
Mix the oats, flours, cheese and the salt, paprika and cayenne. Cut
then rub in the fat, bind with water and leave out to rest.  Peel,
quarter and slice the onions wafer thin.  Turn them in melted  butter,
cover and leave to sweat over very gentle heat for 20 minutes  or so
until meltingly tender, just stirring occasionally.  This pastry is
rather difficult to handle so it is best to divide it  in half and roll
out in two batches. Keep the other half covered  meanwhile. Use the
pastry to line little mincepie tins (or individual  4 " fluted flan
tins if you prefer).  Don't worry too much if the  pastry tears; patch
it together by pressing it with your fingertips.  Bake on a pre-heated
baking sheet at 400 F., allowing 12 minutes with  greaseproof paper and
beans, then 12 minutes without the lining.  When the onions are
beautifully soft, remove the lid and cook over  increased heat for
several minutes until they are a rich golden brown.  Season generously
with salt and pepper, add dashes of cayenne and  paprika and mix well.
Then tip the contents of the pan into a sieve  placed over a bowl to
drain off the buttery juices and to cool the  onions slightly.  When
pastry cases are cooked, beat the eggs with the soured cream, add
onions and check seasoning.  Spoon the mixture into the tarts,
sprinkle the grated cheese on top and bake at 400 F. for 20-25
minutes, until the filling is deliciously puffed up and golden.  From
WWiVNet.  Electronic format by Cathy Harned.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 14.1mg
Sodium: 81.4mg
Potassium: 58.5mg
Carbohydrates: 9g
Fiber: <1g
Sugar: 2.3g
Protein: 2g