Tasty and easy, this delicious tart is ideal for a light supper or lunch, served with a green salad. It can be prepared the day before you want it and kept in the fridge overnight.
Ingredients
- 60g (2oz) butter
- 500g (1lb) onions, peeled and thinly sliced (Spanish are good)
- 1 bay leaf
- Salt and freshly ground black pepper
- 175g (6oz) shortcrust pastry
- 1 large egg
- Freshly grated nutmeg
- 300ml (½ pint) single cream (or half double cream and half milk)
- 30g (1oz) Gruyère cheese, grated
- 20-23cm (8-9in) flan tin
WEIGHT CONVERTER
Method
- Melt the butter in a large frying pan, add the onions and bay leaf. Season well. Cover the pan with a tight-fitting lid and cook the onions over a low heat for 30 minutes, until soft and golden. Shake the pan occasionally to stop the onions from sticking. Leave to cool.
- Roll out the pastry thinly, and use to line the flan tin, bringing it up to stand proud at the sides a little. Prick the pastry base with a fork. Chill while the oven heats up.
- Set the oven to Gas Mark 6 or 200°C. Heat a heavy baking sheet in the oven. Beat the egg lightly in a bowl, season with salt, pepper and nutmeg. Stir in the cream.
- Remove the bay leaf from the onions. Spread the onions over the pastry base. Pour in the egg-and-cream mixture and sprinkle with the cheese.
- Put the flan on the hot baking sheet. Bake for 40 minutes until set and golden. Serve warm with salad, if liked.
- Not suitable for freezing.
- To prepare ahead, cook the onions and line the flan case with pastry and keep both, covered, in the fridge ready for making the flan the next day.
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