CARAMELISED RED ONION AND CHEESE TART

THE freeform tart — that is, one made without a tin — is a great introduction to making and rolling out shortcrust pastry for a large tart. The onions slowly caramelise, creating a tantalising smell.

Serves 4

Kit you’ll need

Large baking sheet; baking paper

For the filling 450g (1lb) red onions (about 2–3 large) 2 tbsp olive oil Small knob of butter 1 medium egg 100g (3½oz) crème fraîche 1 tsp Dijon mustard 5 thin slices Taleggio, Brie or Camembert, about 50g (1¾oz) total weight 3 slices prosciutto A handful of rocket leaves, for scattering Salt and freshly ground black pepper

For the shortcrust pastry 200g (7oz) plain flour 115g (4oz) chilled butter, diced Milk, for brushing

1 Halve the onions lengthways, then cut into thin, irregular slices. Heat the oil and butter in a large, deep frying pan. As the butter starts to sizzle, tip in the onions and stir to coat well. Fry over a medium heat for 20–25 minutes, stir only occasionally. When the onions are sticky and caramelised, remove from the heat and season.

2 Put the flour, butter and a pinch of salt in a large bowl. Rub in until the mixture looks like fine breadcrumbs. Gradually pour in just enough cold water (2–3 tbsp) so the dough comes together and stir with a roundbladed knife to form a dough. Gently work into a smooth ball with your hands, being careful not to overhandle it (or make it in a food processor). Shape the dough into a thick disc, wrap in clingfilm and chill in the fridge for 15–20 minutes, until firm but not hard. Heat the oven to 200c/180c fan/400f/gas 6. Line alarge baking sheet with baking paper.

3 Roll the pastry on a lightly floured surface to 25cm (10in) circle, about the thickness of a £1 coin. Transfer to baking sheet by draping over a rolling pin. Brush all round the edge with water and fold over edge to create a rough rim. Your freeform circle should now be about 23cm (9in).

4 Spread cooled onions over the pastry up to the rim. Beat the egg in a bowl, stir in the crème fraîche, Dijon mustard and season with pepper and a little salt. Tear the Taleggio (or other cheese) slices in half and lay them over onions. Pour the egg and crème fraîche mixture over the top. Tear the prosciutto slices into pieces and scatter them over the tart. Brush the pastry rim with a little milk.

5 Bake for 25 minutes, or until pastry is cooked and pale golden and prosciutto crisp. Serve warm or at room temperature sprinkled with rocket leaves.