french onion tart

Lindsey Bareham

My finale for is a recipe that turns a few egg yolks, a carton of cream and humongous amount of onion into a luxurious tart. It reheats perfectly; either in portions or the whole thing. The unrequired egg whites could be whisked into meringues.

serves 4, prep 30 min , cook 90 min

125g butter
100g plain flour
5 egg yolks
900g/4 large onions
75g butter
300ml double cream

Quickly rub 50g cubed cold butter into the flour then add 1 egg yolk, a pinch of salt and enough water to form a firm dough. Knead into a ball, pop in a plastic bag and chill for 30 min. Halve, peel and finely slice the onions. Melt most of the remaining butter in a spacious, lidded pan over a low heat. Add the onions and ½ tsp salt. Stew very gently, covered, stirring occasionally, until soft, sloppy and hardly coloured. Remove the lid and continue cooking until the liquid has evaporated. Cool.

To finish preparing the pastry base, heat the oven to 180C/gas 4. Butter a 20cm flan tin with a removable base, dust with flour and shake out the excess. Roll the pastry as thinly as possible to line the tin. Cover with baking parchment and fill with baking beans/rice. Blind bake for 15 min. Remove parchment and return for 5 min until straw coloured. Place on a baking sheet. Mix the egg yolks and cream into the cooled onions with a fork. Tip into the pastry case, filling to the rim. Bake for 30 min or until set and lightly browned. Cool slightly, stand on a tin to remove the flan tin collar, and serve.