Onion tart

Method

1. Preheat the oven to 190C/gas 5.

2. Sprinkle the pastry with thyme and roll out thinly. Use to line a deep 22cm tart tin and prick the base with a fork. Trim the pastry edges and line with greaseproof paper. Fill the tart shell with baking beans, and bake in the oven for 15 minutes. Remove the greaseproof paper and beans and return to the oven for 5 minutes to crisp up.

3. Meanwhile, melt the butter and oil in heavy pan. Add the onion, sugar and a pinch of salt. Cover and turn heat down low. Cook until the onions are really soft, stirring occasionally. Remove the lid and cook for another 10 minutes to reduce the liquid and colour the onions.

4. Heat the cream with the saffron to scorching point. Remove from the heat and add the aggs and egg yolks. Season with most of the nutmeg (save some to decorate) and the ginger.

5. Spoon the onions into pastry case and pour over the cream and egg mixture. Dust with the remaining nutmeg.

6. Turn down the oven to 170C/gas 3 and bake for 25 minutes, or until golden brown.

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Ingredients

225g plain shortcrust pastry
1 tbsp Thyme, chopped
25g Butter
2 tbsp Olive oil
8 Onions, finely sliced
2 tsp caster sugar
425ml double cream
large pinch saffron strands
2 Eggs, plus 2 egg yolks
1/4 tsp grated Nutmeg
1/4 tsp ground Ginger

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