Ultimate Onion Tart

• 300 g shortcrust pastry, thawed if frozen
• 25 g butter
• 2 tablespoons olive oil
• 900 g onions, halved and thinly sliced
• 2 medium eggs
• 300 ml double cream
• 40 g vegetarian parmesan cheese, grated

1. Heat oven to 190C.
2. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin.
3. Line with baking paper and fill with baking beans.
4. Bake blind for 15 minutes.
5. Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 minutes until completely softened, but still pale in colour.
6. Beat the eggs and cream together in a bowl, then add the cheese and some seasoning.
7. Stir in the onions, then spoon the mixture into the flan case.
8. Bake for 25-30 minutes until lightly set and browned.

shortcrust pastry, butter, olive oil, eggs, cream, parmesan cheese

Taken from www.food.com/recipe/ultimate-onion-tart-200846 (may not work)