Caramelised Onion & Cheddar Tart
- 1 1/2 plain flour
- 100 g butter, chopped
- 3 -4 tablespoons ice water
- 1 tablespoon olive oil
- 3 large brown onions, halved and sliced
- 100 g cheddar cheese, crumbled
- 1 tablespoon thyme leaves
- 5 eggs
- 1/2 cup cream
- Place flour in a food processor and add butter. Using the pulse button, process in short bursts, until mixture resembles breadcrumbs. Add 3 tbsp water and process in bursts until dough begins to clump together. Pinch a piece to feel if it is moist enough, and add a little more water if it is too crumbly.
- Turn out dough onto a work surface, and gather into a ball. Roll out on a sheet of non-stick baking paper to fit a 24cm (base measurement) loose-bottom flan tin. Line tin with pastry, and trim edges (reserve the paper). Refrigerate for 20 minutes.
- Preheat oven to 180u0b0C or 160u0b0C fan. Line pastry with paper, and fill with dried rice or pastry weights. Bake for 15 minutes, then remove paper and beans and cook a further 15 minutes, until dry and lightly golden. Cool completely.
- Meanwhile, heat oil in a large frying pan and add onions. Cook over medium-low heat for about 35 minutes, until a deep golden colour. Season well with salt and pepper and transfer to a bowl to cool.
- Spread cooled onions over pastry base. Sprinkle cheese over, then thyme leaves. Lightly whisk eggs and cream together, and pour over the filling. Stand on a tray and bake for 30-35 minutes, until set and golden. Serve warm, or at room temperature.
flour, butter, olive oil, brown onions, cheddar cheese, thyme, eggs, cream
Taken from www.food.com/recipe/caramelised-onion-cheddar-tart-419808 (may not work)