Time tested Caramelized onion and cheddar tart

Serves 6-8 Preparation time 30 mins Cooking 1 hr

1 ½ cups plain flour

100 g butter, chopped

3-4 tbsp iced water

1 tbsp olive oil

3 large brown onions, halved and sliced

100 g cheddar, crumbled

1 tbsp thyme leaves

5 eggs

½ cup cream

Place flour in food processor and add butter. Using the pulse button, process in short bursts, until mixture resembles breadcrumbs. Add 3 tbsp water and process in bursts until dough begins to clump together. Pinch a piece to feel if it is moist enough, and add a little more if it is too crumbly. Turn out dough onto a work surface and gather to a ball. Roll out on a sheet of non-stick baking paper to fit a 24 cm loose-bottom flan tin. Lin tin with pastry, and trim edges. Reserve the paper and refrigerate for 20 minutes. Preheat the oven to 180ºC or 160ºC. Line pastry with paper and fill with dried rice or pastry weights. Bake for 15 minutes, and then remove paper and beans and cook a further 15 minutes until dry and golden. Cool completely. Meanwhile, heal oil in a large frying pan and add onions. Cook over medium-low heat for about 35 minutes until deep golden colour. Season with salt and pepper and transfer to a bowl to cool. Spread cooled onions over pastry base. Sprinkle cheese over, then thyme leaves. Lightly whish eggs and cream together, and pout over the filling. Stand on a tray and bake for 30-35 minutes until set and golden. Serve warm or at room temperature.