Caramelised onion & goat’s cheese tart

Our New Age quiche! the sweetness of the onions matches so well with the creamy cheese.

Easy/prepare ahead • ready in 2 hrs • Serves 10

350g shortcrust pastry

30g butter

3 red onions, thinly sliced

2tbsp red wine vinegar or balsamic 2tbsp brown sugar

300ml double cream

3 free-range egg yolks

250g mixed tomatoes

150g log goat’s cheese fresh basil leaves, to serve you will need a 28x20cm rectangular loose-based tart tin, oiled, and baking beans

1 Roll out the pastry and line the tin, leaving overhang. Put in the fridge for 30 mins. melt the butter in a sauté pan and gently cook the onions until very soft, about 45 mins. Turn up the heat and add the vinegar and sugar. Stir to dissolve then set aside. 2 Heat the oven to 180C, gas 4. Line the pastry case with foil and baking beans, and bake blind for 30 mins, removing the foil and beans after 20 mins. Trim off the excess pastry. Reduce the oven to 170C, gas 3.

3 arrange the onions over the base. Whisk together the cream and egg yolks with seasoning. Pour it into the pastry case. Slice the tomatoes and arrange on top, then add the cheese. Bake for 50 mins or until just set. Leave it in the tin for 15 mins before removing. Serve topped with basil. Per serving: 434 calories, 35g fat

(19g saturated), 21g carbohydrate