DAIRY tasty!

Cheese & Onion Pie

SERVES 4- 6

This rustic tart is filled with slow-cooked, meltingly sweet onions which are the perfect balance for the sharp richness of all that cheese! This is comfort food, pure and simple. PASTRY

300g plain flour

50g cold butter

Pinch of salt

2 tbsp olive oil

¼ cup sour cream

Few tablespoons iced water FILLING

3 onions

2 garlic cloves, crushed

Few sprigs of fresh thyme,

stalks removed

2 tbsp olive oil

2 eggs

50ml cream

150g Parmesan (I used Talbot

Forest Goat Parmesan)

150g hard cheese (I used a mix of Meyer Maasdam & Barrys Bay Aged Cumin Gouda)

1 To make the pastry, combine the flour, butter and salt in a food processor, blending until it resembles breadcrumbs. Add the olive oil, sour cream, one tablespoon of water and pulse. If the dough doesn’t come together, add another splash of water and pulse a few more imes. Flatten into a disc, wrap up and chill for 30 minutes.

2 To make the filling, first peel, halve and slice onions very thinly. A tip is to slice them from tip to root to make them cook faster. In a pan over low heat, gently sauté the onions, garlic and thyme in oil until the onions are lightly coloured but completely soft – about

35- 45 minutes. Cool.

3 Preheat oven to 180oC.

Place a baking tray in the oven to preheat.

4 Lightly whisk the eggs and cream together.

5 Grate the different cheeses into a large bowl and add the cooled onions. Pour over most of the egg/cream mix, reserving just enough to use as an egg wash. Stir to combine.

6 Dust a bench with flour and roll your pastry out to 5mm thickness. Gently transfer to the tray lined with baking paper. Egg wash a 5cm border, then spoon the cheese and onion filling inside the border. Fold the edges in so it forms a rectangle, about 20cm x 30cm. Brush the edges with egg wash.

7 Bake for 45 minutes until golden brown. Rest for 10-15 minutes before devouring!