Cheese and Onion Tart

• servings: Serves 6
• total time: 50 minutes

Ingredients

Don’t be alarmed by the amount of onions used in this tart, they cook down to a tender, sweet filling.

Directions

Bake the tart until well puffed up as this will show it is cooked.

As it cools it will deflate.

3 tablespoons extra virgin olive oil

1.2kg brown onions, peeled and thinly sliced

1 large clove garlic, finely chopped

300g flaky puff pastry

75ml cream

1/4 teaspoon grated nutmeg

4 eggs

1/2 cup thinly sliced chives

1 cup grated cheddar cheese

Preheat the oven to 200°C

Heat the oil in a large frying pan over moderate heat and add the onions and garlic.

Season with salt and freshly ground black pepper.

Fry gently, covered, without browning, for 20-25 minutes or until the onions are soft.

Stir frequently.

Remove from the heat, place in a mixing bowl and cool completely.

Roll the pastry out on a floured surface and line a 26cm diameter tart dish or tin.

Put the eggs, nutmeg and cream into another bowl and beat well.

Pour this over the onions and add the chives.

Mix well.

This is the filling.

Pour the filling evenly into the pastry-lined dish.

Sprinkle the cheese evenly over the top.

Place in the oven for 25-30 minutes or until well puffed up.

Remove from the oven and allow the tart to deflate.

Serve in wedges.