Emmental & sweet onion tart

A little sugar helps bring out the onions’ sweetness.

SERVES 6 PREP 20min COOK about 1hr

• Flour, to dust

• 375g (13oz) shortcrust pastry

• 1tbsp olive oil

• 2 large onions, finely sliced

• 1tsp caster sugar

• 150g (5oz) Emmental cheese, finely cubed

• 3 medium eggs

• 200ml (7fl oz) double cream

• 2tbsp freshly chopped chives or parsley

1 Preheat oven to 200°C (180°C fan) mark 6. Lightly dust a work surface with flour and roll out pastry large enough to line a 20.5cm (8in) round, 4cm (1½in) deep, fluted tart tin.

Prick base all over with a fork.

2 Line pastry with a sheet of baking parchment or greaseproof paper and fill with baking beans. Put tin on a baking tray and cook for 1520min

or until the pastry sides are set.

3 While pastry is cooking, heat oil in a large pan and gently cook onions for 15-20min, covered, until very soft. Stir in sugar, turn up the heat and cook, stirring frequently, until onions are lightly caramelised.

Set aside.

4 Carefully remove the parchment and baking beans from the tin and return pastry to the oven. Cook for a further 10min or until base is cooked through and feels sandy to the touch. Take tin out of oven and turn oven temperature down to 170°C (150°C fan) mark 3.

5 Spoon onions on to the pastry base and dot over the cheese. In a large jug, lightly beat the eggs, then mix in cream, herbs and plenty of seasoning. Pour over the onions and cook for 25-30min until set and lightly golden. Serve warm or at room temperature with a green salad, if you like.

PER SERVING: CALS 634; FAT 51G; SAT FAT 24G; CARBS 29G