Eleanor’s Savoury Slices

This is my sister's recipe and she has guarded it for many a year. The cheese and oat pastry is delicious and blends perfectly with the vegetables. You can use wholemeal or ordinary plain flour.

It is equally tasty whether served warm or cold, so is very adaptable. I will give you the quantities for making the tart in a large Swiss Roll tin, but I made two thirds of the pastry and filling for a 9 inch round loose bottom flan tin. Whatever!

Prepare your tin, butter well and pre heat your fan oven to 200C

Make the delicious pastry:

6 oz plain flour

½ level tsp salt

½ tsp dry mustard powder

pinch cayenne

2 oz rolled oats

4 oz butter

3 oz grated mature cheddar

1 egg yolk

about 4 tablespoons cold water

In a medium bowl, rub the butter into the flour, then add the remaining dry ingredients and bind with the egg yolk and water. Bring together with a light knead then chill in the fridge until your veg is ready.

Filling:

1-2 oz butter 

8 oz onions, sliced - I used red

8-12 oz frozen mixed vegetables [Bird’s Eye is brill for this]

½ pint milk

3 eggs

4 oz grated mature cheddar cheese

Sea salt and fresh ground pepper

Roll out your pastry and line the tin and trim the edges.

Melt the butter in a large fry pan and fry the onions until soft, but not browned. Stir in the veg and stir to warm though for 2 mins. Beat the eggs, seasoning, milk and cheese together. Spread the vegetables over the pastry then pour over the eggy mix.

Bake for about 45 mins. But turn down to 180C after 20 mins. Do not remove it from the tin. Cut into squares or slices when needed.

Fabulous!