Caramelised onion tart

Ingredients:

• 1 tablespoon (15ml) olive oil
• 25g (1oz) butter, unsalted
• 3 large Spanish onions, sliced
• salt & freshly ground black pepper to taste.
• plain flour for sprinkling
• 250g (9oz) ready made short crust pastry
• ½ teaspoon sugar
• 5 eggs
• 300ml (1/2 pint) double cream
• 150g (5 oz) Gruyere cheese, grated

Preparation Time:

40 min

Cooking Time:

45 min

Method:

1. Preheat oven to 180ºC. 350ºF. Gas Mark 4.

2. Put oil and butter in a frying-pan, when butter is melted add onions and season with salt and pepper. Cook over a gentle heat – the onions should be very soft but not coloured. Set aside.

3. Sprinkle work surface with flour and roll out the pastry and line the dish. Lightly prick the base all over with a fork, then line the pastry case with a large disc of greaseproof paper. Fill with baking beans and spread out evenly so that the edges are reached. Stand the dish on a hot baking tray and bake in the oven for 12 minutes.

4. While the case is in the oven, stir the sugar into the onions. Place over a moderate heat and cook for a further 10 minutes. Watch the onions closely and stir often until they deepen in colour and become golden brown. Remove the pan from the heat.

5. When the pastry is cooked remove the paper and beans and return to the oven and bake for a further 5 minutes. Remove from oven and turn down heat to 190ºC. 375ºF. Gas Mark 5.

6. Whisk the eggs in a jug, then mix in cream, cheese and some salt and pepper. Tip the onions into the pastry case then slowly pour in the egg mixture and stir gently with a fork to evenly distribute the onions and cheese.

7. Bake for 30-35 mins or until set. Leave to cool for 10-15 minutes. Serve hot or cold.