Weekend bake

Impress the family with a dish that is surprisingly easy to make

SERVES 4 READY IN 1 HR 25 MINS, PLUS COOLING

FOR THE PASTRY ● 75G BUTTER, COLD, CUT INTO CUBES ● 150G WHOLEMEAL FLOUR

FOR THE FILLING ● 30G BUTTER ● 1TBSP LIGHT OLIVE OIL ● 500G RED ONIONS, SLICED

● 1TSP CASTER SUGAR ● 1TBSP FRESHLY CHOPPED THYME ● 2 EGGS ● 170ML DOUBLE CREAM ● 1TBSP DIJON MUSTARD YOU WILL

NEED ● 6 X 12CM TART TINS; BAKING PARCHMENT; BAKING BEANS

1

Make the pastry by rubbing the butter into the flour and bring together using 2tbsp cold water. Chill, then divide into 4. Chill again.

2

Heat the oven to 200C/gas 6, and put in a baking tray. Roll out the pastry and use to line the tart cases. Prick the bases with a fork, then line with baking parchment and baking beans. Bake blind for 15 mins, removing the paper and beans after 10 mins.

3

Meanwhile, melt the butter in a large pan and add the oil. Stir in the onion and sprinkle over the sugar. Cook for about 20-30 mins, stirring occasionally until the onion softens and caramelises. Remove the pan from the hob and leave the onion to cool slightly.

4

Divide the onion mixture between the cases. Sprinkle over the thyme and season. Beat the eggs with the cream and mustard, then pour over the filling.

5

Put the tarts on the hot baking tray and cook for 35 mins, or until the filling is set. Transfer to a wire rack, leave to cool for a few mins, then remove from the tins and cool completely. Serve at room temperature.