Hot caramelized onion dip

• porsi: 6-8

Bahan-bahan

6 slices of streaky bacon

2 onions, thinly sliced

¼ tsp sea salt

¼ tsp brown sugar

3 tbsp white wine

1 tsp fresh thyme, finely chopped

200g Gruyere, grated

80g vintage Cheddar, grated

100mI sour cream

80ml mayonnaise

¼ tsp black pepper

50g Pannesan, grated

To serve:

Parsley, chopped

Naims Rosemary and Sea Salt Flatbreads

Petunjuk

1 Grease a 23cm tart tin and dust lightly with flour.

2 On a lightly floured work surface, roll out the pastry into a circle around hcm thick. Transfer to the prepared tin and gently press it into all the sides, trimming off most of the excess. Place in the fridge for 15 minutes.

3 Preheat the oven to 180°C/160°C fan/ gas mark 4. Prick the pastry base all over with a fork, then line with some parchment paper and pour in some baking beans or dry rice. Place in the oven for 15 minutes, then remove the parchment and baking beans and cook for five minutes longer until lightly golden. Remove from the oven and set

4 Heat the oil in a large pan over a high heat and cook the potatoes and onion for 40 minutes or until softened, stirring regularly.

5 Stir in the cheeses, then spread the mixture over the bottom of the pastry case.

6 In a jug, whisk together the cream, eggs, thyme and some salt and black pepper. Pour this mixture over the potatoes.

7 Bake the tart for 35 minute or until set in the centre and light golden on top Allow to cool for 10 minutes, then slice and serve with a salad.