Caramelised Onion and Gruyère Tart
This is my favourite recipe for quiche and the slow cooking of the onions gives them a delicious flavour. The pastry takes only a few minutes to make in a food processor, but you could use bought shortcrust pastry instead.
|For the pastry:|
|225g (8oz)||plain flour|
|A pinch||of salt|
|½ tsp||mustard powder|
|For the filling:|
|1 tbsp||vegetable oil|
|500g (1lb 2oz)||onions, thinly sliced|
|2 tsp||thyme leaves|
|300ml (½ pint)||milk|
|150g (5¼oz)||Gruyère, grated|
|25g (1oz)||Parmesan, grated|
|Salt and freshly ground black pepper|
You will need a food processor and a deep, loose-bottomed flan tin.
Put the flour, salt and mustard powder in a food- processor and process until the mixture resembles soft breadcrumbs. Gradually add the egg and enough water to form a good consistency. Press into a ball with your hands and chill in the fridge for at least 30 minutes.
Preheat the oven to 220°C /425°F/gas 7.
To make the filling, heat the vegetable oil and the butter in a large frying pan and sauté the onions over a fairly high heat for about 5 minutes. Add the thyme leaves about 3 minutes before the end of the cooking time for the onions. Lower the heat and cook for a further 20 minutes, cover with non-stick baking paper, and stir occasionally until the onions are caramelised. Season with a little salt. Lightly beat the eggs, stir in the milk and the grated Gruyère. Season with a little pepper and stir in the caramelised onions.
Grease a deep, loose-bottomed flan tin. On a lightly floured work surface, roll out the dough and line the base and sides of the flan tin. Prick the base of the pastry and bake blind in the oven for 10 minutes. Remove the baking paper and the beans, turn down the temperature to 190°C/375°F/gas 5 and cook for a further 5 minutes. Spoon the onion mixture into the flan case and sprinkle with the Parmesan. Bake in the oven for 20–25 minutes.