recipes

For the Pastry:
cold salted butter 130 g cubed
cake flour 200 g sifted
fine salt, a pinch
iced water, 2 – 4 Tbsp

For the Filling:
butter 55 g

olive oil, for frying
onions 750 g peeled and cut into chunks
cream 1½ cups
large free-range eggs, 2
free-range egg yolk, 1
Dijon mustard, 4 tsp
fresh thyme leaves, 2 tsp
Gruyère cheese 120 g grated
sea salt and freshly ground black pepper, to taste
nutmeg, freshly grated, to taste

To make the pastry, preheat the oven to 180° C.

Place the butter, flour and salt in a food processor and process until the mixture resembles fin bread crumbs.

Slowly add the water. Process until it comes together and forms a dough. Do not over-mix!

Tip the pastry out onto a lightly floured surface and gently work it until smooth. Wrap in clingfilm and chill for one hour. Roll out the pastry until very thin on a lightly floured surface.

Spray a 28 cm fluted tart case with cooking spray and line with pastry. Prick the base with a fork and return to the fridge for 15 minutes.

Blind bake the tart base for 15 -20 minutes, then remove the baking paper and baking beans and bake for a further 10 – 15 minutes, or until lightly golden, especially the base. Remove from oven and allow to cool.

To make the filling, heat the butter and a splash of olive oil in a large saucepan.

Gently sweat onions for one hour, or until caramelised. Remove from the heat and allow to cool.

Mix the cream, eggs, egg yolk, mustard, thyme, 100 g cheese salt and pepper.

Place the cooled tart base on a baking sheet and pile the onions onto the base.

Pour the filling into the case until it is just full. There may be some filling left over, but don’t make the tart too full as it will bubble over when baking.

Sprinkle with the nutmeg and remaining cheese. Bake for 45 minutes or until the filling is golden and set. Allow to cool slightly, then serve.