Creamy Onion Tart
Ingredients
Shortcrust Pastry
250g Flour
175g Butter
1 large Egg
Filling
4 large Onions, sliced thinly
50g Butter
6 large Eggs
300ml Single Cream
1 tsp Dijon Mustard
Pinch of Salt
Pinch of Pepper
Pinch of Nutmeg
Method
Pastry
Rub cold butter into flour until crumbly
Bind with egg (if it seems a bit dry, add a little cold water)
Roll out the pastry and line the flan case
Let the pastry relax for 10 minutes while the oven heats to 180°C
Blind bake for 10 minutes
Filling
Slow fry the onions in butter for 20 minutes or until soft
Beat eggs in a bowl
Mix in all remaining ingredients except the onion
Evenly spread the onions into the tart case
Pour over the egg mixture
Return to oven and bake for a further 30 to 40 minutes
When cooked the tart should be golden brown on top with a slight wobble
Allow to cool for 15 minutes before serving