3 Onion Tart - Serves 8

For the Pastry

300g Flour

180g Butter (Diced)

1 Egg Yolk

Pinch of Salt

For the Custard

5 Eggs

1pint Cream

Pinches of Salt and Pepper

For the Filling

100g White Onion

100g Red Onions

10g Butter (for frying)

50g Spring Onion

Method

  1. Sift the flour onto a sheet of baking parchment then pour into the electric mixer, add the diced butter and blitz until a fine bread crumb is achieved

  2. Keep blitzing whilst adding the egg yolk to form the dough

  3. When the crumb starts to form a ball stop and remove to a floured work surface

  4. Work the dough until a smooth ball forms, then rest in the fridge for 30 mins (or until needed)

  5. Roll out the pastry to approx 5mm thick to fit a 9 inch flan ring, lay the pastry over the flan ring and make sure the pastry is tucked neatly into all the corners

  6. Place a sheet of grease proof over the top and smooth that into the corners as well, fill with rice or lentils, the rice/lentils are only to secure the pastry in place while the pastry is baking and should not touch the pastry or ever be eaten, this form of cooking is called baking blind

  7. Once it is lined with the grease proof and rice place the flan ring in the oven for approx 12 mins on 180°c / gas mark 4. Remove from the oven and carefully lift out the grease proof and rice. Place the pastry back in the oven for 2-3 more minutes until the centre is cooked and solid when tapped with your finger (but not coloured)

  8. Beat the eggs and the cream together in a bowl and season with salt and pepper

  9. Finely slice the white and red onions and pan fry over a medium heat for 2-3 minutes until they are cooked and lightly coloured, shred the green part of the spring onion but do not cook as spring onion has a more delicate flavour and does not need pre cooking (if you could not get Spring Onion a good sprinkling of chives would do)

  10. To assemble: place all 3 onions in the fan case spreading them evenly in the ring, pour the egg custard over the top, if the onions become uneven after this you can rearrange with a (clean) finger

  11. Carefully place the full flan ring back in the oven (ensuring it is on the centre shelf for the most even cooking) and bake on 160°c / gas mark 3 for approx 35 minutes until the custard has set quite solid and the top of the tart is a light golden colour

  12. Only remove the tart from the ring when it is completely cold as it has a tendency to break if removed when warm