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Emmenthal and onion tart

Emmenthal and onion tart

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This tasty Emmenthal and sweet caramelised onion tart is cheap, easy to make and very tasty - you'll be fighting for the last piece!

Prep time: 15 mins
Cooking time: 45-50 mins
Serves: 8

Ingredients

Baking beans hold the pastry down while you bake it 'blind' (with no filling). If you don't have baking beans, use dried pasta shapes, soya beans or dried pulses.

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1(375g) pack ready-rolled shortcrust pastry
2tbsp olive oil
3 onions, sliced
3 sprigs of thyme, leaves stripped
½ tsp dried chilli flakes
Salt and freshly ground black pepper
6tbsp (90ml) sweet caramelised onion chutney with orange
3 eggs
150ml (¼ pt) whole milk
100g (4oz) Emmenthal or mature Cheddar cheese, grated

Method

Preheat the oven to 200°C (fan 180°C / gas mark 6). Gently unroll the pastry, then use to line a 20cm/8" round, deep fluted flan tin, pushing it firmly into the base and sides. Trim off excess pastry. Prick the base with a fork. Line with greaseproof paper and baking beans.
Bake the pastry case on a baking tray for 15 mins, removing the paper and beans for the final 5 mins, cook until the base has turned a pale golden colour.
While the pastry cooks, heat the oil in a frying pan, add the onions and sauté for 3-4 mins until soft. Season then add the thyme and chilli, reduce the heat and cook over a gentle heat for about 10 mins or until the onions are golden and very soft. Stir in the chutney and cool.
Beat the eggs and milk together with a little seasoning. Scatter half the cheese over the pastry base, spoon over the onions. Finally pour in the egg mixture and scatter over the remaining cheese.
Bake for 30-35 mins or until the tart is golden and the filling has set. Serve warm or cold with a crisp salad.

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