Sweet caramelised onions in a pastry case with a savoury custard. Ideal for picnics or lunch.
Add enough water to mix to a firm dough. Cover your pastry and allow to rest for at least 15 minutes before rolling out and using as required.
Roll the pastry and use to line a deep 20cm flan tin. Prick the base of the flan and chill for 15 minutes.
Line the case with baking parchment and baking beans and bake for 10 minutes. Remove parchment and baking beans and bake for about 5 minutes until the pastry case is pale golden.
Reduce the oven temperature to 180℃ (160℃ fan)/400°F/gas mark 4.
Beat the eggs and cream together with salt, pepper and a pinch of nutmeg.
Carefully pour in the egg mix bake the tart on the baking sheet for about 40 minutes until the filling is firm and golden, and the pastry crisp. Serve warm or cold.
Serve Hot or cold.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)